Main Course

Eggplant Lasagna with Walnuts

Name: Eggplant Lasagna with Walnuts
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 4 portions
Cuisine: Française
Ingredients: 4 eggplants; 20 cl of heavy cream; 2 onions; 1 tablespoon of honey; 100 g of nuts; Shredded gruyère cheese; Salt; Pepper

Beautiful eggplant lasagnes to enjoy on their own or as an accompaniment.

Guillaume | 14/06/2017 462 vues

0.5/5 (1 reviews)

240 min

Prep time

20 min

Cook time

Servings

Intermediate

Difficulty

4h20

Total time

Ingredients

4 eggplants
20 cl of heavy cream
2 onions
1 tablespoon of honey
100 g of nuts
Shredded gruyère cheese
Salt
Pepper

Instructions

1

Cut the eggplants into thin slices.
2

Season the slices and place them in a plate for about 3 hours.
3

Rinse the slices with cold water and drain them (simply put them in your hand and squeeze very hard).
4

For the stuffing, finely chop the onions, then reduce them with sunflower oil.
5

Finely chop the nuts and add them to the onions. Then add the cream and a little black pepper (no salt, as there is already some in the eggplants).
6

Finish by adding the honey.
7

Place in a Pyrex-type baking dish, a layer of eggplant slices, a layer of sauce, etc. Generously sprinkle with grated gruyère. Bake in the oven at 220°C (thermostat 7/8) for about 20 minutes.