1 large Aubergine or 4 small ones
1 can chopped tomatoes
3 cloves garlic
1 bay leaf
1 tsp italian herbs
1 tbsp vegemite or marmite
1 cup of cashew bechamel sauce.
1 tbsp nutritional yeast for serving
A handful of chopped almonds for serving
Slice and salt the Aubergine and then set to the set for at least 10 minutes.
Follow the cashew bechamel sauce recipe which can be found here
Fry sliced onions, garlic, bay leaf and Italian herbs for 1-2 minutes, then add the chopped tomatoes and salt and pepper to taste. Leave on a medium heat to simmer for 5-10 minutes.
Shallow fry the aubergine until golden on each side and cooked through 5-10 minutes on a medium heat turning occasionally.
Plate up! Now you need to make layers, first put some slices of aubergine, then the tomato sauce then some bechamel, repeat until you have used all your aubergine. If serving for two do this on two plates. Pour bechamel sauce on top then sprinkle some nutritional yeast, basil seeds and chopped almonds. Serve with a lovely salad.