IF you’re looking for the perfect antidote to festive overindulgence then this vegetarian dish by the
IF you’re looking for the perfect antidote to festive overindulgence then this vegetarian dish by the Baskerville’s head chef Jamie Herridge will serve four. If you want to try it first, it is currently on the menu.
Grilled aubergine lasagne with basil pesto and aged balsamic glaze
l Three aubergines, sliced lengthways
l Two tablespoons olive oil
l Three large garlic cloves, crushed
l 680ml chopped tomatoes
l One tablespoon dried oregano
l One teaspoon sugar
l One tablespoon red wine vinegar
l Small bunch of basil leaves, torn
l 125g ball of mozzarella, torn
l Five tablespoons breadcrumbs
l 200g fresh lasagne sheets
l Aged balsamic glaze
l 100g parmesan (or vegetarian alternative), grated
l Salt and pepper
Basil pesto ingredients
l Half a clove of garlic
l 150ml olive oil
l One bunch of basil, picked and chopped
l 65g of pine nuts, toasted
l 65g of parmesan (or vegetarian alternative), grated
l Squeeze of lemon juice
Preheat oven to 180C/Gas mark six.
For the pesto
Place garlic, basil, pine nuts and parmesan in a food processor and blend slowly adding the olive oil. Finish by stirring in the lemon juice.
For the lasagne
Heat grill to high and arrange sliced aubergine on baking sheet. Brush with oil and season well. Grill for two to three minutes on each side until golden brown and then set aside.
Heat oil in saucepan, add chopped tomatoes. Simmer for 10 minutes with the oregano, sugar and vinegar. Stir in the basil and season to taste.
Assemble the lasagne in an A4 sized baking dish, lined with parchment paper. Start with aubergine then tomato sauce and sprinkled parmesan and mozzarella.
Following this cover with the lasagne sheets and repeat the layering process three times.
Finish the topping with parmesan and mozzarella and sprinkle on the breadcrumbs. Place in the oven for 25 to 30 minutes or until golden and bubbling.
Once satisfied that the lasagne is cooked, remove from the oven and slice into four equal portions. Serve with the basil pesto and aged balsamic glaze.