Eggplants with Lettuce and Walnut in Tomato Sauce

Eva
This eggplant recipe with lettuce and walnut is ideal for a meatless day, as it is delicious and nutritious with a rich tomato sauce and a hint of walnut that gives it a unique flavor.
Reviewed by Editorial Team of Kiwilimón
4.666666666666667
|
3 comentarios
168
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 eggplants
  • 2 tablespoons salt
  • 2 tablespoons olive oil
  • 1/8 onions, finely chopped
  • 1 clove garlic, finely diced
  • 6 tomatoes, in cubes, without skin or seeds
  • 1 sprig basil
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1 package lettuce, Mini French Eva®
  • 2 cups Mozzarella cheese, in slices
  • 1 cup walnuts, chopped
  • 1 1/2 cups Manchego cheese, grated
  • 1 basil, for decoration
Preparation
50 mins
40 mins
Low
  • Oven preheated to 180° C
  • Sprinkle salt on each slice of eggplant on both sides to remove bitterness. Let them rest for 20 to 30 minutes and rinse.
  • Meanwhile, in a skillet over medium heat, cook the onion and garlic with olive oil. Add the tomatoes and basil and cook for 10 minutes on low heat. Season and cool.
  • Blend the tomato sauce until it becomes a smooth and homogenous sauce. Set aside.
  • In a greased baking dish, place a slice of eggplant, Mini French Eva® lettuce, a slice of mozzarella cheese, tomato sauce, and finish with another eggplant slice. Repeat.
  • Pour the remaining sauce over the eggplants, add the walnuts and cheese, and bake for 20 minutes or until the eggplants are cooked and the cheese is melted. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by