Ingredients

Aubergine layers

• 2 aubergine
• 2 tablespoons of olive oil

Filling layers

• 2 potatoes (large)
• 1 onion
• 1 courgette
• 1 carrot
• 2 cloves of garlic
• 0.5 teaspoons of cinnamon
• 1 teaspoon of dried oregano
• 4 tablespoons of tomato puree
• 150 ml of red wine
• 150 ml of water
• 1 stock cube
• 1 tin of tinned lentils

Vegan cheese sauce

• 3 tablespoons of sunflower oil
• 100 grams of plain flour
• 800 ml of unsweetened almond milk
• 3 tablespoons of nutritional yeast
• 1 bay leaf (optional)
• 0.25 teaspoons of ground nutmeg
• 1 pinch of salt and pepper (to taste)

Method

1. Heat the oven to 180 degrees
2. Slice the aubergines into rounds about 0.5-1cm thick
3. Oil both sides of the aubergines, lay on a couple of baking trays, and season with salt and pepper
4. Put the aubergines in the oven for around 25 minutes, turning half way through
5. Meanwhile, finely chop the onion, carrot, and courgette
6. Fry the onion and carrot for 5 minutes in a large frying pan
7. Then adding the courgette and crush and add the garlic for another 5 minutes
8. Add the cinnamon, oregano, tomato puree, lentils, and red wine, and mix well
9. Turn up the heat to bring to the boil, then reduce to a simmer
10. After 2 minutes, add the water and stock cube
11. Cook gently for 20-25 minutes, with the lid off, or adding the lid and more water if it starts to go dry
12. Meanwhile, thickly slice the potatoes and steam for 15 minutes
13. Meanwhile, weigh out the flour into a bowl, and measure out the milk into a jug
14. Weigh out the margarine into the saucepan and then put on a low-medium heat
15. Once the margarine has melted, add all the flow and stir well with a whisk, cooking for 1-2 minutes
16. Slowly add the milk, nutritional yeast, bay leaf, nutmeg, and pepper - be generous on the pepper!
17. Stir constantly until the sauce starts to thicken
18. Layer the aubergine as aubergine, lentils, aubergine, lentils, potatoes, white sauce
19. Bake in the oven for 35-40 minutes
20. Enjoy with a nice salad and a glass of wine!