How to cook rice lasagna with eggplant and cheese


In this version of lasagna, small pieces of eggplant will play the role of dough, and the filling will be a mixture of sour cream, greens and rice . You can serve this dish as the main menu item of your table, and you can use lasagna as an unusual side dish designed for meat dishes (except for chicken).


To prepare you will first need 100g of aubergine, 150g of tomatoes and rice, 50g of Parmesan cheese. Also, you need olive oil (2 tablespoons), a bunch of cilantro, sour cream (3 tablespoons), 3-4 walnut core, balsamic vinegar (1 teaspoon). As decoration you can use flowers for dessert, which can be made from regular cream.


Rinse the aubergines thoroughly, then cut them into small thin slices. Salt and pepper, then grill them until the golden crust appears. While the aubergines are roasted, grease the olive oil tray. Arrange half the eggplant on a baking tray and sprinkle their third pre-grated cheese.


Put half the pre-boiled and chilled rice on top, then sprinkle with half the chopped cilantro and secure it all 1-1.5 tbsp. sour cream. Then cover the resulting part of the lasagne with the remains of the eggplant. Sprinkle everything with cheese and then lay out the other half of rice and cilantro. Upon completion, grease everything with sour cream again.


Sprinkle the lasagna with cheese and walnuts, then put in the oven. Set the temperature at 160OS and bake the dish for 20 minutes. Take the lasagna out of the oven and let it cool. Then cut it into several servings and place them on a plate with pre-sliced tomato slices. Lightly grease the top of each slice with balsamic vinegar. Next to each piece of lasagna, place an ornamental flower that tastes should complement your dish. For this purpose, the flower of plain cream will be perfect.

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