Celery root lasagna with baba ghanoush
A source of fiber and vitamins, this dish supports heart health thanks to the healthy fats from olive oil and bacon. The tender taste of celery and sun-dried tomatoes harmoniously blends with the spices, creating a rich and aromatic experience. Perfect for a keto diet and maintaining energy.
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.
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