This recipe was originally vegetarian which I have now veganised
- 1 Large Brinjal
- 1 medium potato
- A Glug of Olive oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 1 cinnamon stick
- 2-3 bay leaves
- 1 medium onion finely chopped
- 2-3 green chillies
- 1 tbsp 15 ml freshly ground garlic/ginger
- 1 tbsp 15 ml coriander powder
- ½ tbsp 7 ml cumin powder
- 1-2 tbsp 15-30 ml mix masala
- ½ cup (125 ml) red pepper finely chopped
- ½ cup (125 ml) yellow pepper finely chopped
- 2 cups Soya Mince or cooked brown lentils
- ½ cup 125 ml frozen peas
- ½ (200ml) can tomatoes
- 1 tsp 15 ml salt
- 40 ml fresh coriander finely chopped (add more if you like)
- 40 ml flat leave parsley finely chopped (add more if you like)
Béchamel sauce
- 1 knob vegan margarine/butter
- 50 ml white flour
- 400ml soy/almond milk (unsweetened
- 80 ml grated vegan gouda/cheddar cheese
- Pinch of nutmeg
- Pinch of freshly ground black pepper
- 3 Tbsp (45ml) Nutritional yeast
Let’s Cook 🙂
Let’s Cook J
- Cut brinjal lengthwise, scoop out flesh, chop it up and set aside. Lightly salt brinjal shells.
- Peel, cube and boil potato until tender. Roughly mash. Season with salt, pepper and a knob of butter. Keep aside
- Heat oil in a sauce pan. Add mustard seeds; once it splatters add cumin seeds, cinnamon stick, bay leaves chillies and onions. Fry until onions are translucent.
- Add garlic/ginger – fry for a few seconds. Spoon in coriander powder, cumin powder and mix masala.
- Toss in chopped brinjal, peppers and salt – cook for 5-8 minutes. Add soya mince, peas. Cook for 5 minutes
- Throw in tomatoes and cook on medium heat for 10 – 15 minutes. Add parsley and coriander leaves
- Preheat oven at 180 o C. Wipe out brinjal shells with paper towel and lightly oil. Layer mash potato and top with filling.
- Bake for 30 – 40 Minutes. (adjust timing – ovens differ) 15-20 mins
- béchamel – In a saucepan melt butter, stir in flour. Cook for a few seconds. Add milk stirring constantly until thickened. Add cheese, nutmeg, black pepper, nutritional yeast and salt. Let this simmer for a for minutes until the cheese melts completely.
- Serve with Crostinis, sauce and salad.
- Suggestions: You can either pour white sauce on brinjals and bake or just serve in on the side.