Potato and Eggplant Bake
Ingredients
- 800 g potatoes peeled and cubed
- 1 1/2 eggplants thinly sliced
- 1 medium onion chopped
- 3 cloves of garlic thinly sliced
- 1 cup lentils cooked
- 500 ml sieved tomatoes
- 500 ml water or vegetable broth
- 2 tbsp. tomato paste
- 2 tsp. paprika
- 1 tsp. dried marjoram
- 1 tsp. dried basil
- 2 tbsp. vegan margarine or butter
- 2 tbsp. flour
- 1 1/2 cups cold plant-based milk
- a generous pinch of nutmeg
- salt and pepper to taste
- olive oil
- Baking dish (ca 22x28cm)
Directions
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Preheat your oven to 180°C
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Bring a pot with water to a boil and cook potato cubes for about 5 minutes. Drain and set aside
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Meanwhile heat 2-3 tbsp. olive oil in a pan over medium heat. Add chopped onion
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Cook for about 2 minutes, then add garlic, tomato paste and cooked lentils
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Cook for another minute before adding sieved tomatoes, water or vegetable broth, paprika, marjoram and basil
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Cook for about 2-3 minutes
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Add potato cubes and bring sauce to a boil. Season with salt and pepper and remove pan from heat
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Add some olive oil to the botton of your baking dish, along with a bit of the lentil-potato sauce
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Now add enough eggplant slices to cover the sauce and add more sauce on top of the eggplant slices. Repeat this process for about 2-3 times until no eggplant slices are left. Finish with a last layer of sauce to cover the slices
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Bake in the oven for 10 minutes
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In the meantime melt 2 tbsp. vegan margarine or butter in a small saucepan over medium-low heat. Once melted add flour and stir until no lumps remain. Add 1 1/2 cups of cold plant based milk. Reduce heat to low. Stir well
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Add a generous pinch of nutmeg and season with salt and pepper
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Bring bechamel to a boil (while stirring continuously)
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Once it’s boiling, remove saucepan from heat
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Remove the baking dish from the oven and add the bechamel sauce on top
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Bake for another 40-50 minutes or until bubbly and hot
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ENJOY
