This recipe of eggplant with lettuce and walnut is ideal for a day without meat, as it is delicious and nutritious with a rich tomato sauce and a touch of walnut that gives it a unique flavor.
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Ingredients4 portions
Preparation
Preheated oven at 180 ° C
Desflema the aubergines spreading salt to each slice on both sides. Let them sit for 20 to 30 minutes and rinse.
Meanwhile, in a pan over medium heat, cook the onion and garlic with olive oil. Add the tomatoes and basil and cook for 10 minutes over low heat. Season and cool.
Blend the tomato sauce until a smooth and smooth sauce is obtained. Reservation.
In a greased ovenproof refractory, place a slice of eggplant, Eva® mini French lettuce, a slice of mozzarella cheese, tomato sauce and finish with another aubergine. Repeat.
Bake the aubergines with the rest of the sauce, add the nuts and cheese and bake for 20 minutes or until the aubergines are cooked and the cheese melted. It serves.
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