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Niki: Hi guys it’s Niki I’m back and I got a beautiful recipe for you today for what will I call it eggplant lasagna.
Con: So what are you cooking Nik?
Niki: Well I call it eggplant lasagna because I replaced the lasagna shapes with eggplant so it’s got a make sauce in between, it’s got eggplant in between its delicious.
Con: Why don’t you show them?
Niki: Okay. Are you ready? Now I’m going to make the sauce first. I’ve got some lean meats there I got some 10 tomatoes because I couldn’t find nice red tomatoes. I’ve got some chopped up onion, garlic, a little bit of sugar and some really nice fresh basil leaves and I’ve got the good old olive oil called Preston Cross and some Balsamic vinegar.
So I’m coming across to my pan. Okay my sauce pan I’m going to put a little bit of olive oil and it will get more a little big because I got a lot of there and what I’m going to do is I’m going to fry of that meat so I’m going to brown that meat.
The meat has been going for about 5 minutes and as you can see Con it’s nicely brown okay that’s what you need to do just brown it so that you get rid of the rawness there and what I’m going to do is drop it in to my bowl now in it goes.
Con: You’ve done this before right?
Niki: I have done it before can you tell? Excuse me for 1 second. Now sauce comeback and let’s get our olive oil and I put a little bit of olive oil in that and we’re going to make that tomato based sauce. You can clean the sauce if you like you know what it’s just for me so I’m going to grab my garlic and onion in it goes. Down on the ground too, until the onions softens and then I’m gong to add my tomatoes alright that looks already and its fantastic. It has got onions so I’m going to add my tomatoes.
That is a crushed tomatoes but perfectly you know what if you can get fresh you peel these that’s what I prefer but you got make sometimes so I’ll put the thin ones instead. Excellent now mix that through and then I got a little bit of sugar there so I’ve got a teaspoon of sugar.
Con: I would have, the camera needs anyway it was I there.
Niki: And I put my balsamic vinegar.
Con: There you go.
Niki: And I’m going to put a teaspoon of balsamic vinegar in there, okay. Yeah just add that little bit of extra flavor so put that through. Now back what beautiful fresh basil leaves are. I’m just going to tear those into my tomato just use your fingers. I prefer that rather than chopping because the pasta is actually okay so just with whip them into your sauce. They are so fresh.
I have very clean hands, you know me alright beautiful mix that through.
Con: So what’s next now Niki?
Niki: Next we’re going to add a little bit of salt pepper. We’re just waiting for those Basil leaves to just actually soften a little bit through the sauce so a bit of salt there and some pepper it kind of look like some pepper. Alright. We’re just going to stir and the basil leaves what’s going to happen is they’re just going to soften a bit and then we’re going to add the meat back into our sauce and then we’re going to simmer that for a couple of where about half an hour we’re about 20 minutes to half a hour and by that time that eggplant will be ready and then we can layer up your eggplant lasagna.
Now you could see this a bit of sauce there and juice that. And now what we’re going to do is leave it on that hot plate and simmer that for about half an hour.
Alright the next step to our beautiful eggplant lasagna is we got a couple of eggplants some people don’t really cook eggplants but you know I think they’re beautiful vegetable so if you haven’t tried it before and give it a go they’re really, really nice so what easy to prepare I’m just wash those and what I’m going to do is just cut off the end and what I’m going to do turn it upside down. Nice and easy and slice it. Okay now what we’re going to do with these while the mince is cooking we’re just going to lightly oil this on both sides.
Nice and simple now the eggplant is ready I’ve got it on the baking trays now. You know what I just used a brush on the olive oil but if you want you can use the sprayer olive oil as well. Olive oil gives it the best flavor. I’m baking them I’m not frying them because eggplants absorb a lot of oil, okay so I’m going to pop on oven for about 15 minutes so they’re just about cooked and then we’re going to layer our lasagna together. Okays pop them in the oven and I’ll be back.
That’s it beautiful, ready now we’re going to take some our egg plant. I’ve got hands or you can use you know tongs if you need to but my hands are pretty clean so we’re going to put some eggplant down there.
Con: Just like layer upon layer.
Niki: Layer upon layer. Now what we’re going to do is get a bit more of the sauce.
Con: So this is a design.
Niki: It is design but we use eggplant instead now you can see the eggplant is partially cooked but you know what the eggplant is better for you than the pasta, all right so we’re going to put a bit of mozzarella. Okay get that cheese in the layers and a parmesan cheese. So that’s just like guess what you just use like ricotta or some feta cheese would be nice in there too but anyway from my recipe I’m going to be these what I like so I’m going to go with the eggplant.
Con: And Niki, any thing possible isn’t it.
Niki: Anything is possible if you put your mind to it. Now some of you might find this you know as a little bit but let me tell you it’s worth it okay. It’s real food cooked in your kitchen, hand cooking everyone is going to love it alright go to the club trust me it’s worth it. So we’re going to okay.
Con: Anything is possible?
Niki: Yes Con anything is possible.
Con: Well we’re almost done.
Niki: Almost done, I told you, alright now.
Con: How many slice because cut off these perfectly.
Niki: Well you now a bit of experience Con. A bit of experience there.
Con: Do you know why I’m here because anything is possible.
Niki: Very funny Con. Very funny. I’m sorry if I’m holding up from your top q but now finish it off with cheese okay this is life at mozzarella it’s just going to brown on the top okay use your fingers. Yeah just gives it a little bit of saltines.
Con: What’s the secret ingredient?
Niki: See you know all my secrets Con. I have nothing to hide oh. Alright now that is ready to go into the oven so probably about half an hour and now I’ll bring it back for you and we’re going to have a look and maybe it’s well what do you think? I’ll tell you want look it’s my cooking but it is beautiful come on you can’t tell me that’s not looking good. If you had smell vision I’ll tell you what you would be so you know chomping at the –s so what I’m going to do is I’m going to put the piece and serve it now you can see the cheese is nice and brown on top.
Good job. Okay ready there it is ladies and gents absolutely beautiful. Now that is a really beautiful healthy lunch or dinner I already think I probably have any left because everybody loves this dish but it’s a nice easy healthy way to cook a lasagna so without the pasta you got the beautiful vegetables.
Alright listen I’ll help you enjoy it if you haven’t seen any before come check out some of the other recipes on the bottom of your screen you’ll see our website www. ConikiTV.com on the blog I’m going to tell you exactly what I did and how I did it and how much of the ingredients, what ingredients we’ve put in there so go on have a look and let us no what you think, okay.
Con: Alright Nik can we eat that now.
Niki: Yes we can.
Con: I remember that anything is possible isn’t it.
Niki: Anything is possible as long as you just put your mind to it that’s all it takes.