Brazilian recipe
Simple aubergine lasagne (Lasanha de berinjela)
Make simple aubergine lasagne with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
3 beringelas médias
1/2 cup (chá) de wheat flour
1 caixa de molho de tomate temperado
300g de mussarela
1/2 cup (chá) de wheat flour
1 caixa de molho de tomate temperado
300g de mussarela
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, feijao de corda, jilo, pastel, galinhada and abracadinhos are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Descasque as berinjelas
- Corte-as em fatias grossas
- Let as fatias de molho In a bowl com água e salt
- Escorra as berinjelas e seque bem cada uma delas
- Pbake as fatias de berinjela na wheat flour
- Fry as fatias em uma frigideira antiaderente com um fio de oil
- Distribua uma camada de berinjela em um refratário
- Espalhe uma camada de molho de tomate
- Cover com uma camada de cheese mussarela
- Repita as camadas até esgotar os ingredientes
- Leve ao oven preaquecido a 220°C
- Bake por 20 minutes
- Serve a lasanha bem quente
Observations
Simple aubergine lasagne is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
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