Aubergine lasagne with Parma ham

Name: Aubergine lasagne with Parma ham
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 10 Mini aubergines (approx. 25 g each); 7-10 Tbsp Salt; 2 red onions (about 40 g each); 1-2 Garlic cloves; 100 g Cream cheese (16 % fat absolute); 50 ml low-fat milk; 7-10 Tbsp black pepper; 3-4 Stem(s) Thyme; 2 Lasagne sheets (approx. 20 g each); 75 ml white balsamic vinegar; 50 g black olives; 4 discs Parma ham (about 10 g each)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

10 Mini aubergines (approx. 25 g each)
7-10 Tbsp Salt
2 red onions (about 40 g each)
1-2 Garlic cloves
100 g Cream cheese (16 % fat absolute)
50 ml low-fat milk
7-10 Tbsp black pepper
3-4 Stem(s) Thyme
2 Lasagne sheets (approx. 20 g each)
75 ml white balsamic vinegar
50 g black olives
4 discs Parma ham (about 10 g each)

Directions

1
Wash the aubergines and cut them in half lengthwise. Sprinkle cut surfaces with salt. Peel onions and cut into rings. Peel garlic and chop very finely. Mix cream cheese and milk.
2
Add garlic and stir in. Season with salt and pepper. Wash the thyme, dab dry and pluck the leaves from the stalks. Place lasagne sheets in boiling salted water and cook for 10-12 minutes.
3
Then carefully lift it out. Meanwhile bring 400 ml of water and vinegar to the boil, add aubergines and onions and let it simmer at low heat for about 5 minutes. Then pour into a sieve and drain.
4
Mix aubergines, onions, thyme and olives and season with salt and pepper. Arrange one lasagne dish on each plate with vegetables, two slices of Parma ham and two slices of cream cheese filled.