Ingredients
Base
- 2 lbs Potatoes peeled
- 3 large Eggplants
- Olive Oil to brush
- Sea Salt & Pepper to taste
Lentil Mixture
- 3 cups Lentils cooked
- 2 cups Tomato Puree
- 1 cup Tomatoes chopped
- 1 tbsp Olive Oil
- 1 large Onion chopped
- 2 cloves Garlic Minced
- 2 Bay Leaves
- 1-2 tsp Dried Thyme
- 1 tsp Oregano
- 1 tsp Paprika
- 1 tsp Coconut Sugar
- Cinnamon a pinch
- Sea Salt & Pepper to taste
Bechamel Sauce (you can use mashed potatoes)
- 2 tbsp Vegan Butter
- 2 cups Plant-based Milk
- 3 1/2 tbsp Cornstarch
- 2 tbsp Nutritional Yeast Flakes
- Sea Salt & Pepper to taste
- Nutmeg a pinch
- Vegan Cheese to taste, optional
Instructions
- Preheat oven to 390F/200C and prepare two baking sheets with parchment paper.
- Slice each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake in the oven for about 20 min or until lightly brown.
- Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion & garlic and sauté for about 4-5 min. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Finally, add the cooked lentils and let simmer on low heat for about 5 minutes.
- For the béchamel sauce, add the plant-based milk to a pan/skillet. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk. Add the vegan butter and bring the mixture to a boil. Let simmer on low heat for a few min until it thickens. Whisk continuously. Remove from heat.
- Grease a 13″x9″ (33×23 cm) or larger baking dish and arrange half of the potato and eggplant slices on the bottom of the baking dish. Top with the lentil mixture, followed by the remaining potato/eggplant slices. Pour the béchamel sauce on top and spread evenly. Add vegan cheese to taste (optional).
- Bake in the oven for about 30 min or until golden brown. Garnish with fresh herbs. Enjoy!