Aubergine Gratin

Ingredients

• 1 x eggplant
• 1 pinch red pepper powder
• 1 pinch sea salt
• 400 g diced tomatoes
• 2 clove garlic
• 1 tbsp dried oregano
• 1 tsp rice vinegar
• 1 tbsp sugar
• 2 pinch salt
• 2 pinch black pepper
• 3 tbsp vegan butter
• 2 tbsp corn starch
• 3 ½ dl plant-based milk
• 1 pinch ground nutmeg
• 1 pinch fresh basil
• 1 x bread

Method

1. Preheat the oven to 225 °C, top and bottom heat.
2. Rinse and cut the aubergine in half. Then cut the aubergine into several thin slices with a knife.
3. Sprinkle paprika powder and salt on a baking tray lined with baking paper, and place the aubergine slices on top. Sprinkle paprika powder and salt so that both sides marinate.
4. Drizzle over a little cooking oil. Leave in the oven for approx. 25-30 minutes until the aubergine slices turn golden. Set aside.
5. Make tomato sauce. Add oil to a frying pan that can withstand being in the oven, and add chopped tomatoes and minced garlic. Fry for 2-3 minutes on medium heat.
6. Stir in rice vinegar, oregano and sugar. Let the tomato sauce cook for approx. 2-3 minutes until the sauce thickens. Season with salt and pepper.
7. Make the bechamel sauce. Melt butter in a small saucepan and add cornstarch. Whisk until you get a lump-free batter.
8. Add plant milk and a pinch of ground nutmeg. Season with salt and pepper. Cook until the sauce thickens, approx. 3-4 min.
9. Place the aubergine slices over the tomato sauce, then pour over the bechamel sauce. Sprinkle over some oregano and put in the oven. Leave for approx. 15-20 min.
10. Let cool before serving. Top with fresh basil and serve with fresh bread.