Ingredients
- 2 small eggplants, sliced
- 50g textured soy protein
- 2 ripe tomatoes, peeled and grated
- 1 small onion, chopped
- 1 carrot, grated
- 1 bay leaf
- Turmeric, oregano, black pepper, sea salt
- 1 cup plant-based milk
- 1 tbsp ghee or olive oil
- 1 tbsp buckwheat or rice flour•
- Nutmeg
Instructions
- Hydrate 50g of textured soy protein in hot water or vegetable broth for 20 minutes, then drain.
- Brush a pan with olive oil, and brown thin slices of 2 small eggplants on both sides. Set aside.
- In another pan, sauté 1 small chopped onion in olive oil, then add the hydrated soy protein. After about 10 minutes, add 2 peeled and grated tomatoes, 1 grated carrot, a bay leaf, a pinch of turmeric, and sea salt. Cook until the sauce thickens. Remove from heat, add 1 tsp of fresh or dried oregano, and black pepper.
- For the bechamel: Melt 1 tbsp of ghee or olive oil in a pan, add 1 tbsp of buckwheat or rice flour, cook for a few minutes, then gradually add 1 cup of oat or almond milk, sea salt, and nutmeg. Stir until thickened and smooth.
- In a ceramic or glass dish, layer the eggplant slices with the soy and tomato sauce. Top with the bechamel sauce.
- Bake at 180°C (356°F) for about 15 minutes.
