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Tri-Colour Bake
For the Green Sauce
Blanch the spinach. Steam sauté (saute with a little water in a hot pan) the onions and garlic. Blend it all together and add salt to taste.
For the Red Tomato Sauce
Steam sauté the onions and garlic. Add grated carrots and celery and cook until the carrots go limp. Add tomatoes, cover and cook, stirring occasionally, until the sauce thickens to a pasty consistency. Add herbs, chilli flakes and salt as needed. Take off from the heat.
For the Béchamel Sauce
Roast the wheat flour on low heat until golden and the smell tells you that it is cooked. Add soy milk and stir continuously until it thickens. If you stop stirring, you will get lumps. Add salt and pepper to taste.
To Complete the Dish
Slice the aubergines into 1 cm thick discs and grill on a tray in the oven, turning over once, until it is fully cooked.
In a baking dish, spread the green sauce at the bottom. Place a layer of grilled eggplants on top. Add the tomato sauce layer. Arrange another layer of eggplants. Pour the béchamel over this. Sprinkle the whole wheat bread crumbs on top. Bake and serve hot.
Serves 3-4
Photo by Vanita Tipnis
- Continental
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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