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
Oven dish / cake mould
Grana padano cheese
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash the vegetables. Cut the eggplant in slices of 1cm thick (over the width). Place 2 heaping teaspoons of rice flour on a plate and coat the eggplants on each side. Reserve the remaining flour for the bechamel. Place on a grill plate with some olive oil and grill on both sides until they brown. Season to taste and set aside.
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 and shallot. Sauté the tomatoes with the garlic and shallot in hot olive oil. Add the tomato sauce and cook for a few minutes until the sauce thickens. Season to taste. 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. Remove from the heat and season to taste.
Grate the cheeses. To put the dish together: alternate layers of eggplant, béchamel sauce, tomato sauce and Mahón cheese in a cake mould or oven dish. Repeat these steps until all eggplants are finished. Sprinkle the top with grana padano cheese.