Leek and Chevre Lasagne

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Ingredients:

• 6 lasagna noodles
• salt
• 2 small eggplant
• 3 leeks thinly sliced
• 2 tablespoons olive oil
• 2 red peppers roasted
• 7 ounces chevre cheese broken into pieces goat cheese
• 2 ounces pecorino cheese or 2 ounces parmesan cheese freshly grated
• 1/2 cup all-purpose flour
• 5 tablespoons butter
• 3 3/4 cups milk
• 1/2 teaspoon bay leaf powder
• fresh nutmeg grated
• ground black pepper

Steps:

• 1 Blanch the pasta sheets in plenty of boiling water for just 2 minutes Drain and place on a clean dish towel
• 2 Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes Rinse and pat dry with paper towel
• 3 Lightly fry the leeks in the olive oil for about 5 minutes until softened Peel the roasted peppers and cut into strips
• 4 Make the sauce put the flour butter and milk in a saucepan and bring to a boil stirring constantly until it has thickened Add the ground bay leaves nutmeg and seasoning Simmer for 2 additional minutes
• 5 In a greased shallow casserole layer the leeks pasta eggplant goat cheese peppers and Pecorino or Parmesan Trickle the sauce over the layers ensuring that plenty goes in between
• 6 Finish with a layer of sauce and grated cheese Bake in the oven at 375 degrees F for 30 minutes or until browned on top Serve immediately

Roasted Miso Eggplant

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Ingredients:

• 1/4 cup mirin sweet rice wine
• 2 tablespoons rice vinegar
• 3 tablespoons white miso soybean paste
• 2 teaspoons fresh ginger grated
• 1 tablespoon dark sesame oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 garlic clove minced
• 2 eggplants sliced 1/2-inch-thick slices about 1 lb
• 2 tablespoons olive oil

Steps:

• Preheat broiler
• Combine first 8 ingredients stirring with a whisk
• Arrange eggplant slices on a baking sheet coated with olive oil
• Spread miso mixture evenly over the eggplant slices
• Broil 8-10 minutes or until topping is golden
• Arrange eggplant slices on a platter