Get an early start to the weekend with this delicious aubergine form. Juicy and tasty, and a really nice alternative to the popular lasagna dish.
This recipe uses neutral oil for frying.
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.
