Eggplant and Sweet Potato Bake Recipe

100% vegan dish that is so darn tasty!

INGREDIENTS

  • 1/2 onion- chopped finely
  • 1 clove garlic- chopped finely/crushed
  • 1/2 cup of chickpea flour
  • 1 cup unsweetened almond milk
  • 1 Eggplant – cut into thin slices
  • 1 Sweet potato – cut into thin slices
  • 2 Tomatoes – sliced
  • Salt & Pepper 
INGREDIENTS
  • 1/2 onion- chopped finely
  • 1 clove garlic- chopped finely/crushed
  • 1/2 cup of chickpea flour
  • 1 cup unsweetened almond milk
  • 1 Eggplant – cut into thin slices
  • 1 Sweet potato – cut into thin slices
  • 2 Tomatoes – sliced
  • Salt & Pepper

WHITE SAUCE:

Heat some extra virgin olive oil (or your favourite cooking oil) in a small pot on medium heat.

Once the oil is hot, add your chopped onion.

Fry the onion- with the lid on- for 5 minutes, stirring regularly to avoid burning.

Add your garlic and fry for a further 3 minutes.

Slowly add your chickpea flour to the pot, stirring continuously.

Now add your almond milk.

Stir constantly until smooth and no lumps.

***

This step should take you approximately 15 minutes.

 

VEG PREPARATION:

Heat some extra virgin olive oil (or your favourite cooking oil) in a small pot on medium heat.

Add your eggplant slices to the pan and cook for 2 minutes on each side with the lid off. Season nicely with salt and pepper.

Put your semi-cooked eggplant into a bowl for later use.

***

Repeat the above steps with the sweet potato slices, except you should fry the potato with a closed lid and cook for 3 minutes on each side.

Put your semi-cooked sweet potato into a bowl for later use.

LAYERING YOUR BAKE:

1) Add a teaspoon of olive oil into a baking bowl (I used one that is 25cm x 15cm x 6cm – LxWxD) and I was cooking for 2 people.

Using a paper towel or something similar, add a teaspoon of olive oil and wipe the oil all over the baking bowl (to avoid sticking). You can also use spray and cook.

You can also turn your oven onto 180’C now (baking function).

2) Put a thin layer of your white sauce- enough to cover the bottom of your baking bowl.

3) Put your first layer of eggplant and sweet potato. I layered the first section by putting a slice of eggplant, then sweet potato, then another slice of eggplant, then sweet potato, and so on.

4) Add another thin layer of your white sauce.

5) Add a layer of your thinly sliced tomato.

Then add another layer of the eggplant/sweet potato slices.

6) Use your remaining white sauce as a final layer.

Put your beautifully layered bake into the oven and bake for approximately 20 minutes. The top layer should start going a dark golden brown/black colour. 

7) Serve with a side dish of your choice. I made a small green salad with lettuce, tomato, cucumber, and avo.

 

vegan-recipes

Enjoy!

Let me know what you think in the comments below.

Check out this post to see how I used this mushroom sauce in my favourite vegan mushroom sauce recipe.

If you want to learn some tips on how you can maintain a strong immune system, simply click on the image below.

#fightcorona

Please note: comments will only reflect once they have been approved.

Join our newsletter

Join our newsletter

For the best nutritional tips for people that follow the vegan lifestyle, yummy vegan recipes, restaurant reviews, shopping tips and more! No SPAM...we promise!

Thanks for subscribing! Enjoy your first recipe!