| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
Vegan |
Main dish |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Aubergines/eggplants, sliced lengthwise |
| 2 |
md |
Courgettes/zucchini |
| 1/2 |
c |
Soya mince/TVP |
| 1 |
tb |
Vecon/vegetable stock |
| 1/2 |
c |
Olive oil (or less, but it won't taste the same) some olive oil for frying |
| 3 |
tb |
Vegan cheese |
| 3 |
tb |
Pine kernels/nuts |
| 3 |
md |
Potatoes, sliced |
| 3 |
c |
White sauce (vegan unhydrogenated marg/soya milk/white flour) |
| 1 |
cn |
Tomatoes |
| 1 |
lg |
Onion |
| 3 |
|
Cloves garlic |
INSTRUCTIONS
-
-
-
Salt and let stand the aubergines for 2 hours. Rinse well and fry in some
olive oil. Boil the potatoes for a couple of minutes and then fry in some
olive oil till tender.
Fry onions in the olive oil and add the garlic and courgettes. Add the soya
mince which should have previously been rehydrated with some olive oil and
some vegetable stock. Add the tomatoes and finally add the pine kernels
and the cheese. You may like to add some herbs here, though this wasn't
done traditionally.
In a glass baking dish make layers of aubergines, tomato/mince sauce and
the potatoes mixed with the white sauce. Make sure the top layer is a
potato/white sauce mix.
Bake in the oven for about 25 minutes at about 300 degrees F.
From: Jim Porter Date: 05-13-93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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