vegan I gluten free I 4 servings I Preparation time: 1 h I Baking time: 40 minutes
INGREDIENTS:
sunflowerFamily Hack - Tomato Sauce:
1 pack sunflowerHACK
3 tbsp sunflowerFamily organic frying oil
1 red onion, sliced
1 tbsp sunflowerFamily Suppenkasper (vegetable broth)
2 tbsp tomato paste
1 green chilli
1 tbsp sweet paprika
1 tsp cinnamon
1 tbsp cumin
1 tbsp salt
1 tsp black pepper ground
200 ml tomato pasata
100 ml white wine or water
Vegetables:
2 eggplants cut into slices (0.5 mm)
4 tbsp sunflowerFamily organic frying oil
2 potatoes, medium-sized, peeled, washed, cut into very thin slices
Béchamel:
100g margarine
4 tbsp almond flour
150 ml almond milk
100 g vegan parmesan
Decoration
10 g fresh parsley, finely chopped
1 green chilli, cut into thin slices
Preparation:
Preheat the oven to 180°C using top/bottom heat. Combine all the ingredients for the tomato sauce and simmer for 20 minutes on a medium heat. Season to taste and leave to simmer briefly.
In the meantime, fry the eggplants. Briefly place the potatoes in cold water to remove the starch.
For the béchamel sauce, melt the margarine, add the flour and mix well. Then add the milk and vegan parmesan and stir until a creamy mixture forms.
Layer the potatoes in a casserole dish. Pour a third of the tomato sauce over them, then the eggplant and the second part of the tomato sauce. Then add another layer of eggplant and the last part of the tomato sauce. Finally, cover everything with béchamel sauce. Bake everything for 40 minutes until it is nice and crispy. Enjoy! Recipe by Livis_Kitchen
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