I hadn prepared a eggplant without pasta. You know, those in which the paste, the lasagna plates, for this vegetables are replaced. In addition to lighten the recipe a lot, it is delicious. You already know that I am an unconditional fan of the eggplant. I have brought you recipes with this ingredient on numerous occasions in my blog target = _blank rel = nofollowmin cooking, including a couple of lasail if I remember correctly. The eggplant and salmon lasagna that I share with recipes this time is not far behind. With another of my favorite ingredients and which you can also find enough recipes on the blog, the salmon, I have prepared a really fantastic dish that becomes among my favorites without any doubt. A light but complete recipe, ideal as a single and absolutely delicious dish. You have to try it yes or yes!
| 🚻 3 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make eggplant and salmon: |
| 2 big eggplants 1 rather large salmon loin (about 300 grams), or two small 1 onion 1 leek 150 milliliters of ideal milk (or cream, better light) 1 tablespoon soup of soy sauce 1 handful of grated cheese for gratin, mozzarella type (better light) 1 pinch of pension ginger 1 pinch of oregano 1 pinch of salt 1 jet of olive oil 250 grams of cottage cheese (I put it light) |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make eggplant and salmon:
1. To prepare this recipe for the eggplants and salmon first of all, we have the eggplants: for this, we wash them, remove the green stop and cut them into sheets of medium thickness (better something fine than very fat) throughout. We salt and pepper to taste on both sides and add a stream of oil on top (I have to say that this time I forgot to add it, but nothing happened. They were equally good). We put the oven eggplants at about 200º C at medium height about 15-20 minutes, until they are tender and with some color. Then we take them out and reserve them.
2. On a plate we put the chopped salmon on small pieces, and then crumble it more easily in doing so in the pan. We salpiment to taste and also add a little ginger powder and a tablespoon of soy sauce. We mix well and reserve.
3. In a pan with a little oil we put the chopped onion and leek brown.
4. When they begin to be tender and golden we add the salmon and a little oregano. We stir well and leave a minute.
5. Then let the ideal milk and let it cook over medium-low heat for a few minutes until the landfill filling of eggplants without meat is everything well done. By eye, about 5 minutes or a little more.
6. Then we went on to mount the eggplant and salmon lasagna. To do this we start putting a layer of eggplants. Next, add the salmon filling and end up with a little cottage cheese. We will continue to make layers until you finish with one of eggplant, in which we will put more cottage cheese, until covering everything or almost everything, and finally we will sprinkle with the mozzarella and a little oregano. We put the eggplant lasagna without baked paste to gratin about 10 minutes, depending on the force of the oven until we obtain the desired golden or roasted tone.
7. When it is to our liking, we take out the eggplant and salmon from the oven and wait a couple of minutes before serving not to burn. You will see what delight! You will love for sure. We certainly fell in love 🙂
