Brazilian recipe
Simple aubergine lasagne (Lasanha de berinjela)
A faithful Brazilian recipe for simple aubergine lasagne, adapted into natural English while preserving the original ingredients and method.
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Ingredients
3 beringelas medias
1/2 cups of plain flour
1 cartons of sauce de tomato temperado
300g of mozzarella
1/2 cups of plain flour
1 cartons of sauce de tomato temperado
300g of mozzarella
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Descasque as aubergines
- Cut-as em fatias grossas
- Let as fatias de sauce in a bowl with water e salt
- Drain as aubergines e seque bem cada uma delas
- Passe as fatias de aubergine na plain flour
- Fry as fatias em uma frigideira antiaderente with um fio de oil
- Arrange uma camada de aubergine em um refratario
- Espalhe uma camada de sauce de tomato
- Cover with uma camada de cheese mozzarella
- Repita as camadas ate esgotar os ingredientes
- Take ao preheated oven a 220°C
- Bake por 20 minutes
- Serve a lasanha bem quente
Observations
This recipe keeps the Brazilian identity of Lasanha de berinjela, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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