Mini chicken lasagne with spinach, eggplant and tomatoes

Name: Mini chicken lasagne with spinach, eggplant and tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 300 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 5 TABLESPOONS + 1 tsp oil; 100 g Whipped cream; 300 g Baby leaf spinach; 1 (approx. 250 g) Aubergine; 2 Meat tomatoes (approx. 170 g each); 2 (125 g each) balls of mozzarella cheese; 2 TABLESPOONS Essig White Balsamic; 1 TABLESPOON Sugar; 1 TEASPOON Mustard; 4 TABLESPOONS Rapeseed oil; 100 g red and yellow cherry tomatoes

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
300 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
5 TABLESPOONS + 1 tsp oil
100 g Whipped cream
300 g Baby leaf spinach
1 (approx. 250 g) Aubergine
2 Meat tomatoes (approx. 170 g each)
2 (125 g each) balls of mozzarella cheese
2 TABLESPOONS Essig White Balsamic
1 TABLESPOON Sugar
1 TEASPOON Mustard
4 TABLESPOONS Rapeseed oil
100 g red and yellow cherry tomatoes

Directions

1
Peel and finely chop the onion. Wash the chicken filet, dab dry and cut into 16 slices. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 2 minutes while turning it. Remove from the pan. Sauté onions in a frying pan with 1 tsp oil until translucent. Deglaze with cream and simmer at low heat for 2-3 minutes
2
In the meantime, clean and wash the spinach, shake dry and add 2/3 to the cream. Continue to simmer for about 1 minute, stirring occasionally. Season to taste with salt and pepper. Pull the pan off the heat. Wash the aubergine, grate dry and cut into 8 slices about 1 cm thick. Heat 4 tablespoons of oil in a large frying pan. Season aubergine slices with salt and pepper and fry in hot oil while turning for about 3 minutes. Drain on kitchen paper. Wash the tomatoes, grate them dry and cut them into 4 slices. Drain mozzarella and cut into 8 slices
3
Place 8 dessert rings (8 cm Ø each) on the fat pan of the oven. Place one eggplant slice, 1/8 of the spinach, 2 slices of meat and a slice of tomato in a ring one after the other. Finish with 2 slices of mozzarella. Fill 7 more rings in the same way. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes
4
In the meantime, mix vinegar, sugar and mustard. Emulsify rape oil in a thin stream. Season with salt and pepper. Wash cherry tomatoes, grate dry and cut in half. Mix spinach with tomatoes and vinaigrette. Carefully remove lasagne from the rings and arrange on a plate. Sprinkle with pepper. Add salad
5
Preparation time approx. 40 minutes