This incredible savory combination is the perfect accompaniment to any meal. Eat it as an accompaniment to your meats and poultry. Try it as a topping for your baked potatoes or rice. Enjoy it as a sandwich spread. Use it to stuff a lamb. Delicious with chevre as a simple hors d’oeuvre. Free of salt, gluten & cholesterol.
Ingredients: Roasted eggplant, roasted peppers, tomatoes, onions, oranges, raisins, pine nuts, apple cider vinegar, garlic, lemons, capers, olives, fresh herbs, spices, honey, lemon juice
Allergen Note: Our facility manufactures items made with peanuts and/or tree nuts; traces of which may be found in any of our products.
Certified kosher by Kosher Supervision of America
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Roasted Eggplant Lasagne
- 1 lb. ricotta cheese
- 2 cups shredded provolone cheese
- ¾ cup grated Parmesan cheese
- 2 eggs
- 4 tablespoons chopped Italian parsley
- 5 cups Wild Thymes Roasted Eggplant Pepper & Pine Nut Chutney
- 1 lb. dried lasagne, cooked and drained (you can also use uncooked fresh pasta sheets)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pre-heat oven to 350 F. In large bowl combine ricotta, provolone, ½ cup of the Parmesan, eggs, parsley, salt and pepper.
Spread 1 cup Wild Thymes Roasted Eggplant Pepper & Pine Nut Chutney over bottom of 13 x 9 – inch baking pan. Top with a layer of pasta, then a layer of 1/3 of cheese mixture. Spread another cup of eggplant chutney over the cheese. Repeat layers of pasta, cheese and sauce 2 more times. Finish with layer of pasta, then spread remaining cup of sauce on top. Sprinkle remaining ¼ cup of Parmesan cheese and cover pan tightly with aluminum foil. Bake about 30 minutes, until hot and bubbly. Remove foil and bake until crispy around the edges (about another 10 minutes). Cool 10 minutes before cutting and serving.