Sandwich alle Melanzane

On a recent trip to Italy I had a sandwich that was so delicious and looked so easy to make that I made a mental note to replicate once back home.  Here goes:

For two:

• 4/6 slices of lightly toasted brown bread
• one aubergine cut in thin slices and seasoned with salt and pepper
• some frying/grilling oil
• brie cheese, cut in thin slices
• pancetta or ham
• rucola

Fry the thin slices of aubergine until golden brown on each side.

On a bed of rucola spread two buttered toasted slices of bread and cover with pancetta/ham, brie and the freshly grilled or fried aubergine slices.  The latter will nicely soften the cheese.

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Trouble free spelt lasagne

Lasagne does not need to mean unhealthy and lots of work.  Try this easy version:

Fry  2 red roughly chopped onions until soft in 2 tbs of olive/sunflower oil, then add the following and cook for around 6 mins, stirring often:

• 400g lean mince meat – you can substitute with soya mince – follow the pack directions accordingly
• one aubergines cut into small cubes
• one courgette sliced in half and then 5 mm slices
• 2 cloves of garlic, roughly chopped
• salt and black pepper to taste
• some chilli to taste
• 3 bay leaves
• 1 tsp cumin seed  and 1 heaped tsp coriander seed
• 1 tbs dried mixed italian herbs
• 1 tbs ground flaxseed (optional)

After the 6 mins, add:

• 2 tinned tomato cubes
• 500 ml beef stock (made from organic cubes)

and simmer for 35/40 mins.

Prepare and cook lasagne by following the instructions on the spelt lasagne packet (250g) – it usually does not require any pre-cooking and needs 35 mins at 200oC.  Top with a layer of grated cheese to taste before baking.