Mary Berry, a name synonymous with British baking and culinary excellence, has graced the world with countless recipes that have become staples in households across the globe. Among her many creations, Mary Berry’s Aubergine Lasagne stands out as a testament to her ability to blend simplicity with sophistication. This dish, which replaces traditional pasta sheets with slices of aubergine (eggplant), offers a lighter, yet equally satisfying alternative to the classic lasagne. In this article, we will delve into the intricacies of this recipe, exploring its ingredients, preparation, and the culinary techniques that make it a standout dish.
The Origins of Lasagne
Before we dive into Mary Berry’s Aubergine Lasagne, it’s worth taking a moment to appreciate the origins of lasagne itself. Lasagne, a traditional Italian dish, has been enjoyed for centuries. The word “lasagne” refers to the flat sheets of pasta that are layered with various fillings, typically including meat, cheese, and tomato sauce. The dish is then baked to perfection, resulting in a hearty and comforting meal.
Over time, lasagne has evolved, with countless variations emerging to suit different tastes and dietary preferences. Mary Berry’s Aubergine Lasagne is one such variation, offering a gluten-free and lower-carb option that doesn’t compromise on flavor.
The Star Ingredient: Aubergine
Aubergine, also known as eggplant, is the star of this dish. This versatile vegetable is a member of the nightshade family and is prized for its ability to absorb flavors and its meaty texture when cooked. Aubergines are rich in fiber, vitamins, and antioxidants, making them a healthy addition to any meal.
In Mary Berry’s Aubergine Lasagne, the aubergine slices replace the traditional pasta sheets, providing a lighter base for the layers of sauce and cheese. The aubergine’s natural sweetness and ability to meld with the other ingredients make it an ideal substitute, creating a dish that is both nutritious and indulgent.
Ingredients
To recreate Mary Berry’s Aubergine Lasagne, you’ll need the following ingredients:
For the Aubergine Layers:
- 3 large aubergines (eggplants)
- Olive oil, for brushing
- Salt and freshly ground black pepper
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 500g (1lb 2oz) minced beef or lamb
- 2 x 400g (14oz) cans of chopped tomatoes
- 2 tablespoons tomato purée
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and freshly ground black pepper
To the Cheese Sauce:
- 50g (2oz) butter
- 50g (2oz) plain flour
- 600ml (1 pint) milk
- 100g (4oz) cheddar cheese, grated
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
For Topping:
- 50g (2oz) cheddar cheese, grated
- 25g (1oz) Parmesan cheese, grated
Preparation
Step 1: Preparing the Aubergines
- Slice the Aubergines: Begin by slicing the aubergines lengthwise into thin slices, approximately 5mm (1/4 inch) thick. You should aim for around 12 slices per aubergine.
- Season the Slices: Lay the aubergine slices on a baking tray and brush both sides lightly with olive oil. Season with salt and pepper.
- Grill the Slices: Preheat your grill to a medium-high setting. Grill the aubergine slices in batches for about 3-4 minutes on each side, or until they are tender and lightly browned. Set aside.
Step 2: Making the Meat Sauce
- Cook the Onion and Garlic: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the crushed garlic and cook for an additional minute.
- Brown the Meat: Add the minced beef or lamb to the pan and cook until browned, breaking up any lumps with a wooden spoon.
- Add the Tomatoes and Seasonings: Stir in the chopped tomatoes, tomato purée, dried oregano, dried basil, and sugar. Season with salt and pepper to taste.
- Simmer the Sauce: Bring the sauce to a gentle simmer and let it cook for about 20-25 minutes, stirring occasionally, until it has thickened. Remove from heat and set aside.
3: Making the Cheese Sauce
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Add the Flour: Stir in the plain flour and cook for about 1-2 minutes, stirring constantly, to form a roux.
- Gradually Add the Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens and comes to a gentle boil.
- Add the Cheese and Mustard: Remove the saucepan from the heat and stir in the grated cheddar cheese and Dijon mustard. Season with salt and pepper to taste. Set aside.
4: Assembling the Lasagne
- Preheat the Oven: Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4.
- Layer the Aubergine and Meat Sauce: In a large ovenproof dish, spread a thin layer of the meat sauce on the bottom. Arrange a layer of grilled aubergine slices over the sauce, followed by another layer of meat sauce. Repeat this process until all the aubergine slices and meat sauce are used, finishing with a layer of meat sauce on top.
- Add the Cheese Sauce: Pour the cheese sauce evenly over the top layer of meat sauce, ensuring it covers the entire surface.
- Sprinkle with Cheese: Sprinkle the grated cheddar and Parmesan cheeses over the top of the cheese sauce.
5: Baking the Lasagne
- Bake: Place the assembled lasagne in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and bubbling.
- Rest Before Serving: Once baked, remove the lasagne from the oven and let it rest for about 10 minutes before serving. This allows the layers to set, making it easier to cut and serve.
Serving Suggestions
Mary Berry’s Aubergine Lasagne is a complete meal in itself, but it can be accompanied by a simple green salad or some crusty bread to round out the dining experience. A glass of red wine, such as a Chianti or Merlot, pairs beautifully with the rich flavors of the lasagne.
Tips for Success
- Choosing Aubergines: Select firm, glossy aubergines with smooth skin. Avoid those with blemishes or soft spots.
- Grilling the Aubergines: Ensure the aubergine slices are evenly grilled to achieve a consistent texture throughout the lasagne.
- Seasoning: Don’t skimp on seasoning the aubergine slices and the sauces. Proper seasoning is key to bringing out the flavors of the dish.
- Resting Time: Allowing the lasagne to rest after baking is crucial. It helps the layers set and makes serving easier.
Conclusion
Mary Berry’s Aubergine Lasagne is a delightful twist on a classic dish, showcasing the versatility of aubergines and the culinary prowess of Mary Berry. By replacing traditional pasta sheets with grilled aubergine slices, this recipe offers a lighter, gluten-free alternative that doesn’t compromise on flavor or satisfaction. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress and become a favorite in your repertoire.
