Diet Recipe - learn to make a delicious eggplant lasagna.
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Diet Eggplant Lasagna Recipe FreeWorkout, Nutrition, & Motivation VIDEOS at www.ConikiTV.com Niki Mitropoulos Niki: Hi guys it’s Niki I’m back and I got a beautiful recipe for you today for what will I call it eggplant lasagna. Con: So what are you cooking Nik? Niki: Well I call it eggplant lasagna because I replaced the lasagna shapes with eggplant so it’s got a make sauce in between, it’s got eggplant in between its delicious. Con: Why don’t you show them? Niki: Okay. Are you ready? Now I’m going to make the sauce first. I’ve got some lean meats there I got some 10 tomatoes because I couldn’t find nice red tomatoes. I’ve got some chopped up onion, garlic, a little bit of sugar and some really nice fresh basil leaves and I’ve got the good old olive oil called Preston Cross and some Balsamic vinegar. So I’m coming across to my pan. Okay my sauce pan I’m going to put a little bit of olive oil and it will get more a little big because I got a lot of there and what I’m going to do is I’m going to fry of that meat so I’m going to brown that meat. The meat has been going for about 5 minutes and as you can see Con it’s nicely brown okay that’s what you need to do just brown it so that you get rid of the rawness there and what I’m going to do is drop it in to my bowl now in it goes. Con: You’ve done this before right? Niki: I have done it before can you tell? Excuse me for 1 second. Now sauce comeback and let’s get our olive oil and I put a little bit of olive oil in that and we’re going to make that tomato based sauce. You can clean the sauce if you like you know what it’s just for me so I’m going to grab my garlic and onion in it goes. Down on the ground too, until the onions softens and then I’m gong to add my tomatoes alright that looks already and its fantastic. It has got onions so I’m going to add my tomatoes. That is a crushed tomatoes but perfectly you know what if you can get fresh you peel these that’s what I prefer but you got make sometimes so I’ll put the thin ones instead. Excellent now mix that through and then I got a little bit of sugar there so I’ve got a teaspoon of sugar. Con: I would have, the camera needs anyway it was I there. Niki: And I put my balsamic vinegar. Con: There you go. Niki: And I’m going to put a teaspoon of balsamic vinegar in there, okay. Yeah just add that little bit of extra flavor so put that through. Now back what beautiful fresh basil leaves are. I’m just going to tear those into my tomato just use your fingers. I prefer that rather than chopping because the pasta is actually okay so just with whip them into your sauce. They are so fresh. I have very clean hands, you know me alright beautiful mix that through. Con: So what’s next now Niki? Niki: Next we’re going to add a little bit of salt pepper. We’re just waiting for those Basil leaves to just actually soften a little bit through the sauce so a bit of salt there and some pepper it kind of look like some pepper. Alright. We’re just going to stir and the basil leaves what’s going to happen is they’re just going to soften a bit and then we’re going to add the meat back into our sauce and then we’re going to simmer that for a couple of where about half an hour we’re about 20 minutes to half a hour and by that time that eggplant will be ready and then we can layer up your eggplant lasagna. Now you could see this a bit of sauce there and juice that. And now what we’re going to do is leave it on that hot plate and simmer that for about half an hour. Alright the next step to our beautiful eggplant lasagna is we got a couple of eggplants some people don’t really cook eggplants but you know I think they’re beautiful vegetable so if you haven’t tried it before and give it a go they’re really, really nice so what easy to prepare I’m just wash those and what I’m going to do is just cut off the end and what I’m going to do turn it upside down. Nice and easy and slice it. Okay now what we’re going to do
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