Easy Yummi recipe Allert!! This is a simple dish that can be prepared in advance(or not) and it’s an easy pleaser. Who doesn’t like Italian flavours, right??
I just love this recipe and the comfort that brings to my day.
I served mine with some creamy black rice risotto but it’s also great by itself, served with pasta or any other side of your choice.
WHAT YOU WILL NEED:
for 4 people
- 2 medium eggplants, sliced;
- 2 tbsp chickpea flour (oat or whole wheat flour would also work)
- 150g almond ricotta(any vegan or tradicional ricotta would also work)
- 1 tbsp corn or tapioca starch
- 200ml almond milk(or any other plant milk)
- 1 onion, chopped
- 2 garlic cloves, mashed
- 50g chopped smoked tofu(optional)
- 1 tbsp rosemary and thyme
- 1 can peeled tomatoes
- 1-2 tbsp olive oil
- ½ tbsp salt
HOW TO:
- Sprinkle a pinch of salt over the eggplant slices and let it rest for 10-20 minutes;
- Rinse the liquid that forms under the salted eggplants and coat each slice with the chickpea flour;
- Place the slices over a baking tray and drizzle some olive oil on the top;
- Roast for 20 minutes at 190°C;
- Meanwhile, fry the chopped onion and garlic with a drizzle of olive oil for about 3 minutes;
- Add the smoked tofu, rosemary, thyme and canned tomato and let it cook for about 15-20 minutes;
- In a small sauce pan, mix the almond ricotta with the plant milk and the starch and bring it to a boil. Once it starts to boil, cook for 1 more minutes, adjust salt if needed and set aside;
- Make the Parmegiana in a deep dish by layering one eggplant with the ricotta cream and finish with the tomato sauce on top;
- This is really good meal prep recipe. You can freeze for about 3 months in portions or keep in the frigde for about 3-5 days;
- Before serving you can heat it up in the oven for about 15 minutes at 180°C if cold and about 40 minutes if frozen;