Aubergine Lasagne River Cottage

Heat up a griddle pan or a barbecue or preheat your grill.

Aubergine lasagne river cottage. Measure 4 tbsp olive oil into a small bowl and use to brush the aubergine slices on both sides. Steam the whole aubergines in a colander over a pan of simmering water for 30 minutes then halve scoop out and roughly chop the flesh. Readers get a 10 discount.

Preheat your oven to 180c. Remove from the heat and set aside to infuse. Remove from the heat and set aside to infuse.

Heat the milk for the béchamel sauce with the bay leaf onion celery and peppercorns until just below simmering. Preheat the oven to 180 c gas mark 4. Put in a good splash of olive oil over a medium heat and fry each slice on either side under they re golden and soft.

For the béchamel heat the milk with the bay leaf onion celery and peppercorns until just below simmering. Heat the olive oil in a large frying pan over a medium heat add the garlic thyme and aubergine then crumble over the chilli and cook for 10 minutes. Preheat the oven to 180 c gas mark 4.

While the sauce is cooking using a large non stick pan you can fry off your aubergine slices. Roughly shred the kale or cavolo nero. Preheat the oven to 200 c 400ºf gas 6.

Meanwhile peel and finely slice the garlic and pick the thyme leaves.