How toAubergine 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
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
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
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
Meanwhile, make up cashew cheese sauce. Add soaked cashews to blender, with water and lemon juice.
8
Blend till creamy, set aside.
9
Wilt spinach by pouring over boiling water. Drain and set aside.
10
We’re now ready to assemble!
11
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
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