Lasagnes aux aubergines

Pierre's save the world recipe of the month

Summer is ending and the garden this year is full of ripe tomatoes, the oregano has started flowering but there are still plenty of decent leaves to pick. Time for a summer lasagne!

For this recipe you will need:

12 lasagne sheets

1 large aubergine (in 3 mm slices)

700 gr of tomatoes (in 3 mm slices)

150 gr mozzarella (in 7 cm x 3 mm sticks)

120 gr grated cheddar

50 gr wholemeal flour

30 gr butter

3/4 pint of chicken stock (real or using 1 stock cube)

1/4 pint milk

2 tbsp of freshly chopped oregano (or 2 tsp of dried oregano)

2 gloves garlic (crushed in a crusher)

olive oil

salt, pepper, nutmeg

1 square oven dish (approx. 28 x 28 cm & 7 cm high)

Method

lightly bush the oven dish with olive oil

place the slices aubergine in a bowl and sprinkle with salt

place the tomatoes in a bowl, sprinkle with salt and ground pepper

turn the oven on to preheat at 160 C (fan)

in a saucepan, melt the butter on low heat and add the flour. Stir well and when no dry flour is visible, add the stock, little by little, until the water is absorbed. Then add the milk, the freshly ground pepper and nutmeg. Turn off the heat and add the garlic.

rinse the aubergine in cold water

Layering

start by placing 3 lasagne sheets at the bottom of the dish, then layer half of the tomatoes on top; cover with 3 lasagne sheets; place half of the aubergines, then layer the remaining tomato slices and sprinkle the oregano; cover with 3 lasagne sheets; place a layer of the remaining aubergine (except 2 nice looking slices) followed by the mozzarella; cover with the last 3 sheets of lasagne; pour the sauce on top and finish by sprinkling the cheddar and decorate with 2 slices of aubergine adding a few drop of olive oil on them so they do not burn.

cook for 75 minutes at 160 C (you might need to turn the grill on for the the last 5 minutes if the colour is not quite right, depending on your oven). This will serve 4 people generously. Plate with a garnish of rocket and/or garlic bread. Serve with an easy pinot noir like a Savigny-les-Beaunes.