Friday, 22 September 2017


When I saw this recipe in Vegan Food & Living magazine, I had to make it as aubergines are one of my favourite vegetables.   I changed the recipe slightly and doubled up on the quantity, so I could freeze some, as it is quite a long process and easier to make a large portion.

1 onion finely chopped
3 garlic cloves crushed
1 carrot finely chopped
400 g can cannellini beans
400 g can chopped tomatoes
1 tbsp tomato puree
150 ml vegetable stock
1 tsp dried parsley
½ tsp cinnamon
3 medium potatoes thinly sliced
1 large aubergine thinly sliced
2 tbsp rapeseed oil
150 g cashew nuts
Salt and pepper

Serves 4

Heat the oven to 180º.   Spread the aubergine and potato slices onto an oiled baking tray, drizzle with a tablespoon of oil and cook until browned and tender when pierced with a knife.

Put the remaining oil in a pan and saute the onion, carrot and two garlic cloves for 10-15 mins, until the onion is translucent and the vegetables are cooked.   Add the tomato puree, cinnamon and parsley and cook for another 10 mins on a low heat.

Add the chopped tomatoes, beans and their liquid and a good grind of salt and pepper and cook for 10-15 mins, so the liquid evaporates and the sauce is concentrated.

Spoon a third of the bean mixture into a deep baking dish, spread out evenly and cover with half the potato slices.

Add another third of bean mixture, then the aubergines, a last layer of bean mixture and the remaining potato slices.

Blend the cashew nuts, last garlic clove, vegetable stock and salt and pepper, until you have a smooth sauce.

Pour the cashew sauce over the top of the dish and carefully spread to completely cover the potatoes.

Bake for 30-45 mins depending on your oven, until golden brown, covering with tinfoil for the last 10 mins, if the top is browning too quickly.

The cashew topping is a revelation, almost like a crumbly pastry and could be used in many other dishes.

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