Скачать или смотреть Next-Level Plant-Based Eggplant Lasagna with Vegan Cheese | Gluten-Free and Dairy-Free Recipe

Next-Level Plant-Based Eggplant Lasagna with Vegan Cheese | Gluten-Free and Dairy-Free Recipe

When cooked well, eggplants become richer and are a fantastic carrier of flavor. Eggplant or Aubergines which is (the French word for eggplant) come in a lot of varieties, though in America, mostly see the large, shiny, black globe eggplants, unless you shop in ethnic grocery stores.

In Indonesia, we have big black shiny ones like in America and they come in white as well, then we have the long eggplants in both black purple and white. We have the mini apple variety of eggplants that are green and black and the pea-size ones that are green. And I bet you a hundred bucks there are a lot more varieties around.

Salting your eggplant first for 30 minutes then wiping them with a paper towel (do not wash them) is how we remove some of that bitterness and give them more depth of flavour when cooking them.

This recipe is moorish. Holds well. And if you don’t eat it all in one go like us, it’s just as good if not better the next day. Follow my video instructions closely and don’t forget to let it sit in the tin for at least 30 minutes before you cut it up.

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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
2 big (700g) eggplant
2 tbsp potato starch
Olive oil
Salt
A dash of #EASEAND FLOW

For the Sauce:
2 cans (800g) tomatoes
10 cloves garlic
4 tbsp olive oil
A handful of basil
2 tbsp red wine
1 tbsp maple syrup
1 tbsp dried oregano
Salt and pepper, to taste

For the Cheese:
200g cashew
2 tbsp psyllium husk
8 tbsp savory yeast (under 1 cup)
400ml water
8 cloves garlic
Salt and pepper, to taste

𝗠𝗘𝗧𝗛𝗢𝗗
For the Sauce:
Heat a pot on low and put in the olive oil.
Add the garlic and cook for 10 mins.
Add the oregano, salt, and pepper.
Rip the basil leaves and add to the pot, followed by the tomatoes.
Put in the red wine and maple syrup and continue to cook with the pot slightly covered.

For the cheese:
Add all ingredients to your blender and blend until smooth.

For the Eggplant Sheets:
Slice the eggplants and sprinkle salt on each eggplant.
Leave for 20 minutes.
Then dry the eggplant with a cloth.
Preheat the grill pan.
In a big bowl, add eggplant and dust with potato starch.
Grill the eggplants in the pan until brown and set aside on a plate.

For Layering:
Preheat your oven to 200 degrees C.
Layer in a tin container (I used a 30 cmx10cm container) the eggplant, sauce, and cheese, about 2 layers and cheese on top and cover with baking paper and aluminium foil.
Put in the oven for 30 minutes.
***
Makes: 1 tray
Prep time: 20 mins
Freezer-friendly: No
C, DF, RSF, V, Veg

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