Eggplant Bake<\/b><\/p>\n
Ingredients<\/p>\n
2 Eggplants<\/p>\n
1 tsp salt<\/p>\n
1 medium\/large onion<\/p>\n
1 jar of Basil Dolmio Sauce<\/p>\n
1 heaped teaspoon of cornflour<\/p>\n
3-4 sliced tomatoes<\/p>\n
1 tin of lentils (400g)<\/p>\n
1 medium\/large courgette<\/p>\n
Teaspoon of sweetener (optional)<\/p>\n
Some vegan cheese to grate on top (or sprinkled turmeric)<\/p>\n
Olive oil for frying<\/p>\n
Method<\/p>\n
Slice eggplant into 1.5 cm rounds and fry on a low temperature with olive oil and a little salt until they start to go soft. (It uses a bit of oil but don\u2019t soak them in oil. If trying to reduce oil you can saut\u00e9 them in water).<\/p>\n
Add a heaped teaspoon of cornflour to the Dolmio sauce and mix thoroughly.<\/p>\n
Place a layer of fried eggplant in the bottom of the casserole dish. Then place a slice of tomato and a soup spoon of Dolmio sauce on top of each round of eggplant.<\/p>\n
Saut\u00e9 the onion and sprinkle it over the top.<\/p>\n
Spread chopped courgette, salt and lentils over the top.<\/p>\n
Place another layer of fried eggplant, tomato and Dolmio sauce on top and keep doing this until all the eggplant is used up.<\/p>\n
If the tomatoes are not sweet then you may sprinkle some sweetener on top before grating the cheese.<\/p>\n
Grate some vegan cheese (or sprinkle turmeric) on the top and bake for about 30 minutes on 170 – 180 degrees.<\/p>\n","protected":false},"excerpt":{"rendered":"
Eggplant Bake Ingredients 2 Eggplants 1 tsp salt 1 medium\/large onion 1 jar of Basil Dolmio Sauce 1 heaped teaspoon of cornflour 3-4 sliced tomatoes 1 tin of lentils (400g) 1 medium\/large courgette Teaspoon of sweetener (optional) Some vegan cheese to grate on top (or sprinkled turmeric) Olive oil for frying Method Slice eggplant into […]<\/p>\n","protected":false},"featured_media":487,"template":"","categories":[8,10],"acf":[],"yoast_head":"\n