AUTOPLAY
Aubergine And Lentil Bake With Cashew Cheese
13 steps
What you’ll need
1
Aubergine
3 cloves
Garlic
1/2 lemon
150g
Spinach
200g
Puy Lentils (pre- cooked)
1
Vegetable Stock Cube
400g
Chopped Tomatoes
150g
Soaked Raw Cashews
4 for garnish
Basil leaf
Cut Aubergine into slices approx 1 cm thick
1. Cut Aubergine into slices approx 1 cm thick
1
Coat with 1 tbsp olive oil and 2 cloves of crushed garlic
2. Coat with 1 tbsp olive oil and 2 cloves of crushed garlic
2
Fry or griddle the aubergine slices, a few minutes on either side.
3. Fry or griddle the aubergine slices, a few minutes on either side.
3
Add a little salt and set aside.
4. Add a little salt and set aside.
4
In a saucepan, add a little olive oil, 1 garlic clove halved, and 1 tin of tomatoes
5. In a saucepan, add a little olive oil, 1 garlic clove halved, and 1 tin of tomatoes
5
Mix veg stock with a little water and add to tomatoes, simmer gently.
6. Mix veg stock with a little water and add to tomatoes, simmer gently.
6
Now add the lentils (pre cooked) and continue to cook for 10 minutes on medium heat.
7. Now add the lentils (pre cooked) and continue to cook for 10 minutes on medium heat.
7
Meanwhile, make up cashew cheese sauce. Add soaked cashews to blender, with water and lemon juice.
8. Meanwhile, make up cashew cheese sauce. Add soaked cashews to blender, with water and lemon juice.
8
Blend till creamy, set aside.
9. Blend till creamy, set aside.
9
Wilt spinach by pouring over boiling water. Drain and set aside.
10. Wilt spinach by pouring over boiling water. Drain and set aside.
10
We’re now ready to assemble!
11. We’re now ready to assemble!
11
Layer up, first goes lentils, then aubergine, then spinach, a little cashew cheese.
12. Layer up, first goes lentils, then aubergine, then spinach, a little cashew cheese.
12
Repeat, ending with cashew cheese. Cook for 30 mins. @ 190 degC
13. Repeat, ending with cashew cheese. Cook for 30 mins. @ 190 degC
13