This eggplant gratin is a variant of the Greek moussaka. Easy to make, few ingredients and it becomes unbelievably good.
about 3 servings
1/2 cup mixed beans
1 cups chopped tomatoes
1/2 cup cashews
1/4 cup water
1 tbsp lemon juice
Cut the eggplant lengthwise into thin slices. Butter an ovenproof dish with a little oil. Add the slices so that they cover the bottom. Spread out the crushed tomatoes over the eggplant, and sprinkle over the beans. Season with onion powder, herbal salt and pepper. Blend the tomatoes, the beans and spices with a spoon a bit before adding the next layer of eggplant slices.
Mix the cashews with water, lemon juice and a little salt in a blender until it is a creamy paste. Spread the sauce on top of the top layer of eggplant slices. Bake in ugnenpå 435 °F for about 30-40 minutes.
Tip: You can also dilute the eggplant slices before using them, making the gratin not as watery. You do this by sprinkling a little salt on them and put them aside for about 20 minutes before using them. Em>