THE DISH COMES FROM SOUTHERN ITALY AND IS POPULAR ALL OVER THE WORLD.
IT IS AN ODE TO THE BEST OF SUMMER PRODUCE AND ONE OF THOSE MAGICAL DISHES THAT COMES TOGETHER WITH THE MOST BASIC INGREDIENTS.
THERE ARE MANY WAYS OF MAKING THIS DISH. HERE IS OUR TAKE WITH MUSHROOM & SPINACH FOR A HIT OF VITAMINS A, B, C & K.
INGREDIENTS
serves 2-3
2 large aubergines
3 garlic cloves, chopped
1 chilli pepper, deseeded & chopped
400 g good-quality tinned tomatoes
4 tsp tomato puree
5 large mushrooms, sliced
150 g spinach
pinch of nutmeg
1 tsp oregano
unrefined salt
1 shallot
125 g tofu ricotta cheese
1 vegan mozzarella ball [125 g]
handful vegan parmesan
METHOD ---------------------
Slice aubergines into 1cm slices and soak in salted water for ca. 30 minutes. Drain and pat dry to remove excess water.
Toss aubergines in a small amount of cooking oil, spread over 2 trays and bake for 20 minutes at 180°C in a fan oven, turning once.
To make a tomato sauce: add a drizzle of oil in a small pot and saute 1 garlic and chilli. Add tinned tomatoes, tomato pure, dry oregano and cook over medium heat for ca. 10 minutes or until thickened. Season with salt and set aside.
Add a small amount of oil into a large pan over medium heat. Add the shallot, 1 garlic and cook for 1 minute. Add mushrooms and saute for 2-3 minutes. Remove from the pan and set aside.
Using the same pan, add a drizzle of oil and saute garlic for 1 minute. Add spinach, a pinch of salt and nutmeg. Warm through, then stir in ricotta. Set aside.
Get yourself a medium sized, oven dish. Put in a single layer of aubergines, followed by spinach mix, mushrooms and half of tomato sauce. Put a second layer of aubergines, finishing with the remaining tomato sauce, mozzarella and a good sprinkling of Parmesan.
Place the dish in the oven and bake at 180°C for 10 minutes or until bubbly.
Remove, garnish with a pinch of dry oregano and serve immediately.
#vegan #vegetarian #aubergine #casseroledish #glutenfree
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