filled with vegan béchamel sauce and plum tomatoes
A tasty vegetarian dish that combines the typical flavours of the Mediterranean: roasted eggplant, tomatoes and basil.
milk, tree nut
Ring mould / cake mould
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash the vegetables. Slice the eggplant in rings of 1cm thick (over the width). Put two full teaspoons of rice flour on a plate and coat the eggplants on each side. Place on a grill plate with some olive oil and grill on both sides until they brown. Optionally season. Set aside when ready.
Bring water to a boil in a small pot. Make a cross-shaped cut in the bottom of the tomatoes and place them in the hot water for no more than 1 minute. Take them out and place them in a bowl with cold water to stop the cooking process. You should be able to peel them now without any difficulty.
Chop the tomatoes into medium-size pieces. Peel and mince the garlic. Sauté the tomatoes with the garlic in hot olive oil. Add the tomato sauce and cook for a few minutes until the sauce thickens. Optionally season. Remove from the heat and add the chopped basil. You can reserve some full leaves for decoration later.
For the béchamel: heat 2 teaspoons of olive oil in a sauce pan, add the flour and when it starts cooking add the almond milk. Keep stirring at all times. Mix everything until it starts to boil, then lower the heat and cook for another minute. Take it from the heat and optionally season.
To put the dish together: alternate layers of eggplant, béchamel sauce, tomato sauce and grated Mahón cheese in the mold or oven dish. Repeat these steps until all eggplants are finished. Sprinkle the top with grated Parmesan cheese.