Main Course

Vegan Eggplant Lasagna

Name: Vegan Eggplant Lasagna
Total time: 60 min
Yield: 4 servings
Ingredients: 2 piece Eggplant; 1 cup Dried green lentils; 2 clove Garlic; 1 piece Dry onion; 1 dessert spoon Pepper paste; 2.5 tablespoon Olive oil; 2 piece Carrot; 4 tablespoon Tomato sauce; 1 teaspoon Black pepper; 1 teaspoon Red pepper flakes; 1 teaspoon Cumin; 1 teaspoon Turmeric; 1 teaspoon Smoked paprika; 3.5 cup Boiled water; 0.25 piece Cauliflower; 0.66 cup Cashew nuts (soaked in water); 0.5 piece Lemon juice; 1 teaspoon Thyme; 1 teaspoon Salt; 1 tablespoon Nutritional yeast; 1 tablespoon Pine nuts; 1 dessert spoon Pomegranate molasses

Duration

60 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

2 piece Eggplant
1 cup Dried green lentils
2 clove Garlic
1 piece Dry onion
1 dessert spoon Pepper paste
2.5 tablespoon Olive oil
2 piece Carrot
4 tablespoon Tomato sauce
1 teaspoon Black pepper
1 teaspoon Red pepper flakes
1 teaspoon Cumin
1 teaspoon Turmeric
1 teaspoon Smoked paprika
3.5 cup Boiled water
0.3 piece Cauliflower
0.7 cup Cashew nuts (soaked in water)
0.5 piece Lemon juice
1 teaspoon Thyme
1 teaspoon Salt
1 tablespoon Nutritional yeast
1 tablespoon Pine nuts
1 dessert spoon Pomegranate molasses

Step-by-Step Preparation

Speed:1x

Slice the eggplants into thin strips lengthwise. Let them soak in salted water for 15 minutes to remove the bitterness, then dry them and arrange them on a baking tray lined with parchment paper. Drizzle lightly with olive oil and bake in a 200 degree oven for 15 minutes until slightly softened.

To prepare the filling, finely chop the onions and grate the carrots. Pour the olive oil into a pan, sauté the onions, then add the carrots and crushed garlic and continue to sauté.

Add the washed green lentils, pepper paste, smoked paprika, and spices to the pan and toss for a few more minutes.

Add the tomato sauce and hot water and cook over low heat for approximately 20 minutes until the lentils soften. Remove from the heat when the liquid has been absorbed.

For the béchamel sauce consistency, process the boiled cauliflower, soaked cashews, lemon juice, thyme, salt, and nutritional yeast in a food processor until a smooth cream consistency is reached.

Arrange 1 layer of eggplant on the bottom of the baking dish, then spread the prepared lentil filling over it. Repeat this process until the ingredients are finished.

Spread the prepared cashew sauce over the top. Bake in a preheated 180 degree oven for approximately 20 minutes until the top is lightly browned.

Before serving, sprinkle with lightly roasted pine nuts and drizzle with pomegranate molasses, then serve hot.

Chef's Tips

Make sure you have completely removed the bitterness from the eggplants, as this will maintain the overall flavor balance of the dish.
If you want the cashew sauce to be more fluid, you can add a small amount of drinking water while blending in the robot.
Make sure you have completely drained the excess water while preparing the lentil mixture, otherwise the eggplants may remain too watery in the oven.

Alternative & Optional Ingredients

If you cannot find cashews, you can achieve a similar creamy consistency with boiled pumpkin seeds.
Instead of nutritional yeast, if it does not have to be vegan, you can cook it by adding a small amount of grated kashar cheese on top.

Gourmet Recommendations

You can add a fresh aroma to your dish by garnishing the serving plate with fresh basil leaves.
Adding a small amount of balsamic glaze to the edges of the plate during presentation will give it a professional restaurant look.

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Nutrition Facts

Per Serving

Calories315 kcal

Protein14 g

Carbohydrates38 g

Fat14 g

Fiber 12 g

Sugar 8 g

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Main Course

Vegan Eggplant Lasagna

Duration

60 min

Servings

For 4 People

Difficulty

medium

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