Cut a large
eggplant into 1.5cm thick slices.
½ fill a
shallow tray with veggie stock. Sit the eggplant slices into the veggie stock,
turn after 2 mins and allow the other side to absorb stock for 2 minutes.
Place the
soaked eggplant slices on a baking tray & bake in a hot oven for 20-30
minutes until softened.Spread the tops of the eggplant slices with tomato paste and a sprinkling of Italian herbs.
Combine in
a microwave safe measuring jug:
1 cup plant
milk of choice2 Tablespoons nutritional yeast
1 Tablespoon cornflour
Whisk until
cornflour has dissolved and then microwave on high for 2 mins until thickened.
Spread
cheese sauce over the top of the tomato paste.
Return the
eggplant slices to the oven & bake for a further 20 mins.
Serve while still warm.
These look so cheesy for something that doesn't involve cheese (soy or dairy)! Given the ingredients for the 'cheese' it might also be a type I like - either way, the baked eggplant sounds excellent and is definitely something I should try as I expand my eggplant repertoire.
ReplyDeleteEggplant can be so tricky to cook with hey!
DeleteI regularly make 'cheese' like this for various recipes - its so easy & so tasty.
I love how you've avoided the processed vegan cheeses and make your own healthy alternative. The close up shot is so tantalising. I just want to lean into my screen and take a big bite ;)
ReplyDeletehahahaha thanks for giving me a chuckle ;-)
DeleteIts not too often we eat processed cheese, and we don't need it when this is so simple :-)