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    Preparation Time
    35 Mins
    Spice Level  

Eggplant Lasagna with Chive flavored Veggies & Lemon Iced Teaby Tejasvi Arneja

Rs. 498 Serves 2

Everybody loves lasagna and this vegetarian option is absolutely, mouth-wateringly, gorgeous; learn how to make this eggplant lasagna recipe without any oven. Served with chive flavor vegetables, this mouth watering recipe smacks flavors you would never have experienced.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories420


    Non Stick Pan

INGREDIENTSPortion for 2

    4 Medium Eggplants
    80 gms Tofu
    80 gms Mozzarella Cheese
    1 tbsp Olive Oil
    1 tbsp Garlic
    Tomato Base Sauce

    For Veggies
    4 French Beans
    4 Broccoli Flowerets
    4 Cherry Tomatoes
    1 Red Bell Pepper
    60 gms Carrot
    80 gms Zucchini
    2 tbsp Olive Oil
    1 tbsp Chives

    2 tsp tea
    1 Lemon
    Aluminium Foil

    Tejasvi Arneja

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      Blanch Veggies In a saucepan bring 1 liter of water to boil, add Broccoli Flowerets and cook for 30 seconds, then add french beans, carrots and Zucchini and cook for 1 minute. Run them under cold water.


      Marinate Eggplants In a bowl mix together eggplant, olive oil and garlic. Leave it to marinate for 5 minutes.


      Mix veggies with Chives In a bowl add blanched veggies (broccoli, french beans, carrots & Zucchini) along with bell peppers, cherry tomatoes and chives and olive oil. Mix well and keep aside.


      Cook Eggplants Heat non-stick pan on low heat, to it add marinated eggplant slices, cover and cook on each side for 2 minutes (4 minutes in total). Transfer to another plate.


      Arrange Ingredients for Lasagna Wipe clean the non-stick pan used for eggplants. Place a double layer aluminium foil on it. Keep one slice of eggplant, apply some tomato base sauce, then add a slice of tofu and cheese. Repeat this step 3 more times (eggplant slice->tomato base sauce->tofu->cheese) to form a tower. You should get 4 such towers.


      Cook Lasagna & Serve with Iced Tea Now pack the foil paper to create a packet, ensure it its tightly packed. Now add 1/2 cup (120 ml) water to the pan. Switch on heat and cook the lasagna foil pack covered on low heat for 5 minutes. Take the eggplants tower from the pan to a serving plate and serve with veggies and Iced Tea. For iced tea brew 500 ml of water with tea and sugar to taste and keep in fridge.

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