Aubergine And Lentil Bake With Cashew Cheese
Cut Aubergine into slices approx 1 cm thick
Coat with 1 tbsp olive oil and 2 cloves of crushed garlic
Fry or griddle the aubergine slices, a few minutes on either side.
Add a little salt and set aside.
In a saucepan, add a little olive oil, 1 garlic clove halved, and 1 tin of tomatoes
Mix veg stock with a little water and add to tomatoes, simmer gently.
Now add the lentils (pre cooked) and continue to cook for 10 minutes on medium heat.
Meanwhile, make up cashew cheese sauce. Add soaked cashews to blender, with water and lemon juice.
Blend till creamy, set aside.
Wilt spinach by pouring over boiling water. Drain and set aside.
We’re now ready to assemble!
Layer up, first goes lentils, then aubergine, then spinach, a little cashew cheese.
Repeat, ending with cashew cheese. Cook for 30 mins. @ 190 degC

Lucie Simon