Festival Recipe
Aubergine and fillet steak lasagne with a twist
Recipe by Edward Hayden and Anne Neary
Ingredients
- 1 kilo fillet steak
- 3 large aubergines sliced thinly on the length and salted
- 1 tin tomatoes
- 2 onions finely chopped plus 1clove garlic crushed
- 2 tbl basil chopped
- 1 tbl tomato puree
- ½ cup good quality stock
- Some olive oil
- 4 tbl feta cheese
Method
Method
Rinse the salt off the aubergines and dry in a tea towl
Place some olive oil in a pan and fry off the aubergines in batches
Leave to drain on kitchen paper
Meanwhile make the tomato sauce by placing a tbl olive oil in a saucepan
Add the onion and garlic and cook for a few minutes then add the basil
Now add the tin tomato, stock and tomato puree to the pot and cook for a further 10 mins
Correct seasoning.
While all this cooking slice up the filet steak and flash fry in a pan for a few minutes then add to the tomato mix finally add salt and pepper and turn off heat
Get a lasagne dish and layer up the lasagne starting with aubergines the beef and tomato mix. Do one more layer and finish with aubergine slices .
Cover over the top of the aubergines with feta and place in a warm oven gas mark 5/ 180c for approx. 30 mins
Serve with garlic sourdough and a mixed green salad
