Celery root lasagna with baba ghanoush

Preparing the celery

Start by preparing the celery root (150 g). Slice it thinly using a vegetable peeler. Generously sprinkle with salt and drizzle with sesame oil (1 tsp).

Making the sauce

Next, prepare the bacon (1 slice): cut it into small pieces. Sun-dried tomatoes (50 g) should also be diced into small cubes.

Heat a pan without oil and add the bacon. Fry until the fat is rendered.

When the bacon is crispy, add the sun-dried tomatoes to the pan. Season the mixture with cumin (a pinch) and chopped parsley (2-3 sprigs), then salt to taste. Mix thoroughly and let it warm up a bit.

Assembling the lasagna

In a separate bowl, beat an egg with a fork (1 piece).

On the bottom of a heatproof dish, place a layer of celery root, then add baba ghanoush made from eggplant (recipe attached below) and a little egg.

Next layer: celery root, the mixture with sun-dried tomatoes and bacon, followed by more egg.

Repeat these layers until all ingredients are used. The final layer should be celery root, then sun-dried tomatoes with bacon.

Cover the lasagna dish with parchment paper and place it in a preheated oven at 180 degrees.

Bake the dish for 20-25 minutes until golden brown.