• 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


  1. Hydrate 50g of textured soy protein in hot water or vegetable broth for 20 minutes, then drain.
  2. Brush a pan with olive oil, and brown thin slices of 2 small eggplants on both sides. Set aside.
  3. 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.
  4. 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.
  5. In a ceramic or glass dish, layer the eggplant slices with the soy and tomato sauce. Top with the bechamel sauce.
  6. Bake at 180°C (356°F) for about 15 minutes.

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