Ingredients
– 2 medium aubergines (eggplants)
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 1 can (400g) diced tomatoes
– 1 cup raw cashews, soaked in water for 4 hours
– 1 cup water
– 2 tablespoons nutritional yeast
– Salt and pepper to taste
– Fresh basil leaves for garnish
Method
1. Preheat your oven to 190°C (375°F).
2. Slice the aubergines into rounds about 1 cm thick. Spread them on a baking tray and brush with olive oil. Roast for 25 minutes until they are golden and tender.
3. In a pan, heat a little oil over medium heat. Sauté the onion for about 5 minutes, then add the garlic and cook for another minute.
4. Pour in the diced tomatoes with salt and pepper. Simmer for 10 minutes to let the flavors mix well.
5. Blend the soaked cashews, 1 cup of water, and nutritional yeast until smooth to create the bechamel. Layer the roasted aubergines in a baking dish, add the tomato sauce, and top with cashew bechamel. Bake for 20 minutes until bubbly.
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