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.
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
- Preheat the oven to 225 °C, top and bottom heat.
- Rinse and cut the aubergine in half. Then cut the aubergine into several thin slices with a knife.
- 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.
- Drizzle over a little cooking oil. Leave in the oven for approx. 25-30 minutes until the aubergine slices turn golden. Set aside.
- 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.
- 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.
- Make the bechamel sauce. Melt butter in a small saucepan and add cornstarch. Whisk until you get a lump-free batter.
- Add plant milk and a pinch of ground nutmeg. Season with salt and pepper. Cook until the sauce thickens, approx. 3-4 min.
- 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.
- Let cool before serving. Top with fresh basil and serve with fresh bread.
