Ingredients
(10 portions)
8 medium aubergine
2 tbsp pine nuts
2 tbsp coarse breadcrumbs
TOMATO SAUCE
2 tbsp olive oil
3 x 400 g tins of quality plum tomatoes
2 dry bay leaves
2 large stalks of fresh basil
1½ tsp Italian herbs you like
1 tsp agave/maple syrup
salt and black pepper, to taste
TOPPING
130 g raw cashews (boiled or soaked overnight)
1 tbsp cornflour
2 tsp white miso paste
2 tbsp nutritional yeast
2 tbsp lemon juice
salt and white pepper, to taste
Instructions
AUBERGINE LAYER
Preheat the oven to 200°C.
Top aubergines and cut them into 1.25 cm slices lengthwise (discard skin-covered ends for a stir-fry).
Place on a baking tray and sprinkle some salt. Bake for 20 minutes, flipping gently halfway. Bake until soft and lightly browned.
TOMATO SAUCE
Add all the ingredients and bring it to a boil.
Then switch to simmer, stirring occasionally, until the tomatoes break down completely and the sauce thickens – about 30 minutes.
TOPPING
Blend everything until creamy and smooth.
ASSEMBLY
Preheat the oven to 200°C (no fan).
Spoon tomato sauce at the bottom of the baking dish. Follow with a layer of tightly arranged aubergine slices.
Follow with another thin layer of tomato sauce and aubergine. Continue until using up everything, ending with tomato sauce.
Finish with cheesy sauce. Scatter with pine nuts and breadcrumbs.
Bake for 20-30 minutes until the top is nicely browned.
Store leftovers in the fridge for up to 5 days or portion and freeze.
Happy Cooking!
BESU Lifestyle
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