Eggplant and pea lasagna with sobrasada
80 MINUTES • 4 PEOPLE
- 1 large eggplant1 can of peas1 can of cooked lentils4 cloves of garlic½ onion or leek1 can of crushed tomato1 tbsp. oregano 1 tbsp. pepper Mozzarella cheese Extra virgin olive oil Salt.
A great recipe!
First of all, we must cut the aubergines into slices, without removing the skin and lengthwise, as if we were making common lasagna plates. We salt a little and let them rest for approximately 15 minutes in a colander, the intention is that they lose excess water. Once the time has elapsed, wash in the colander and dry with kitchen paper.