SERVINGS: 3-4 People
Ingredients:
2 Eggplants (Talong)
500g Ground Beef
2 cups Homemade Tomato Sauce (see recipe below)
1 70g Tomato Paste
1 Red Onion
1 Garlic
1 Eden Quickmelt Cheese
1 Egg
Does not include:
Salt
Pepper
Soy Sauce
Fish Sauce (Patis)
Cooking Oil
Water
Sugar
Recipe Below:
* 2 large Eggplants (talong), sliced lengthwise into thin strips
* 1/2 kg Ground Beef
* 2 cups Homemade Tomato Sauce (see recipe below)
* 1 Onion, chopped
* 3 Cloves Garlic, minced
* 1 cup Eden Quick Melt Cheese
* 1 tbsp Soy Sauce
* 1 Egg, beaten
* 2 tbsp cooking oil
* Salt and pepper to taste
Homemade Tomato Sauce
4 Ripe Tomatoes (kalamansi-sized or bigger), chopped
1 Red Onion, finely chopped
3 Cloves Garlic, minced
1 Carrot, grated
2 tbsp Tomato Paste
1 tbsp Fish Sauce
1/2 cup Water
1 tbsp Cooking Oil
1 tsp sugar (To balance acidity)
Salt and pepper to taste
Cooking Instructions for Sauce:
Tomato Sauce
Prepare the Tomatoes
1. Bring a pot of water to a boil. Score the bottom of each tomato (4pcs) with an “X” and blanch them for 1 minute. Transfer to an ice bath, peel off the skins, and chop the tomatoes.
Sauté the Aromatics
2. Heat the cooking oil in a pan over medium heat. Sauté the onion (1 onion) and garlic (3 cloves) until fragrant and translucent.
Cook the Tomatoes
3. Add the chopped tomatoes and stir. Let them simmer for about 10 minutes, mashing them with a spoon as they soften.
Add Seasoning and Liquid
4. Stir in the soy sauce (1 tbsp) or fish sauce (1 tbsp), and add the grated carrot and tomato paste (if using). Pour in the water to adjust the sauce’s consistency. Season with sugar (if needed), salt, and pepper to taste.
Simmer and Thicken
5. Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, until thickened and flavorful.
Blend (Optional)
6. For a smoother sauce, use a blender or mash further with a spoon.
Use Immediately or Store
7. Use the sauce for your Eggplant Lasagna right away or store it in an airtight container in the fridge for up to 3 days.
Cooking Instructions:
1. Prepare the Eggplant (2 pcs) “Lasagna Noodles”
Brush or rub a bit of oil on the eggplant slices. Grill or pan-fry them in batches until tender and lightly browned. Set aside on a plate.
2. Cook the Meat Filling
Heat oil in a pan over medium heat. Sauté the garlic (3 cloves) and onion (1 onion) until fragrant.
Add the ground meat and cook until browned. Season with soy sauce, salt, and pepper. Stir in the homemade tomato sauce (2 cups) and simmer for 5-7 minutes. If using, mix in the beaten egg for a creamier, firmer filling. Adjust seasoning as needed.
3. Assemble the Lasagna
In a baking dish or deep frying pan, layer the grilled eggplant slices to form the “noodle” base. Spread a layer of the meat filling on top, followed by a sprinkle of grated cheese. Repeat the layers (eggplant, meat, cheese) until all ingredients are used, ending with cheese on top.
4. Cook the Lasagna
Option 1 (Baking): Preheat your oven to 180°C (350°F). Bake the lasagna for 20-25 minutes or until the cheese is melted and bubbly.
Option 2 (Stovetop): Cover the pan with a lid and cook on low heat for 15-20 minutes, allowing the cheese to melt and flavors to meld.
5. Serve
Let the lasagna cool for a few minutes before slicing. Serve with a side of steamed vegetables or a fresh salad.
