Eggplant Casserole
Prep: 20min
|
Servings: 4
|
Cook: 25min
A dish of fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g eggplants
- 2 tbsp Rapeseed oil
- 4 tomatoes
- 500 ml soy drink (soy milk)
- 1 tsp turmeric
- a pinch chili powder
- a pinch ground cumin
- a pinch ground coriander
- Salt
- Cayenne pepper
- 60 g vegan cheese (grated)
- 1 handful basil
Instructions
-
1.
Preheat the oven to 180°C with top and bottom heat. Wash, trim, and slice eggplants lengthwise into about 1 cm thick slices. In a pan, sear each side in hot oil for about 3 minutes. Wash tomatoes, remove stems, and slice. Whisk soy milk with turmeric, chili, cumin, coriander, salt, and pepper. Layer eggplant and tomato alternately in a dish and pour the milk over. Sprinkle with cheese and bake for 20-25 minutes until gratinated.
-
2.
Wash basil, shake dry, and cut into strips. Scatter over the casserole before serving. Serve with baguette if desired.
