Now I’m actually off shortly to have Sunday dinner with all the trimmings, with my sister and nephew. But this will be dinner for the next couple of days. And when I took it out of the oven, dear God, it was bubbling like someone had opened a volcanic vent underneath it….
Courgette, sliced widthways into thin slices
Aubergine, slice widthways into thin slices
Pack soy mince
4 chestnut mushrooms, chopped roughly
One red onion, chopped roughly
Two garlic cloves, chopped finely
Two tins tomatoes
Soy milk or cow milk
Gently fry the onion and garlic in olive oil for a few minutes.
Add the cumin and thyme, mix, then add the chopped mushrooms.
Add the tomatoes and a generous amount of tomato puree. Add salt and black pepper. Heat until bubbling, then simmer for 15 minutes.
Meanwhile, melt the margarine in a pan, and then add flour and salt to form a paste. Slowly add soy milk, mixing well to create a thick sauce.
In a stock pot or casserole dish, layer as follows; aubergine, courgette, drizzle with olive oil and a little salt. Then the tomato mixture, then the soy milk sauce. Repeat.
Cover, and bake for 45 minutes in the oven at 180 degrees.
I suspect that brown, green or puy lentils could replace the mince. A little red wine added to the tomato and mince mixture couldn’t hurt. And if you’re going the cheese topping route then leave the lid off, and perhaps brie or stilton, rather than cheddar? And I was also going to add some balsamic vinegar to the version above, and forgot! *head-desk*
EDIT: when heating the leftovers in the oven, added a dash of balsamic vinegar. Definitely recommend it as an addition. And next time don’t be lazy and salt the aubergines properly beforehand.