Cooking Instructions

Eggplant Lasagne

Slice eggplant into ¼-inch rounds; fry in a non-stick skillet in hot oil on both sides until
tender. Drain on brown paper or paper towels. Mix tomato paste, garlic, herbs, and
pepper together. Simmer for 5 minutes. Add chopped onion and cook for 5 minutes longer.
Arrange a layer of lasagne noodles in a shallow baking dish. Cover noodles with a layer
of eggplant slices and several spoonfuls of the sauce. Repeat layers until all ingredients
are used. Bake eggplant lasagne at 150 °C for 30 minutes.

Fried Cassava

Just before serving fry the cassava in a skillet with olive oil. Fry the cassava in several
batches until golden, about 2-3 minutes. Blot on paper towels and serve hot.