1 Eggplant
1 medium onion
1 medium carrot
1 potato
1 stock cube
½ pack (150g, 5oz) plain firm tofu
2 tbsp red wine
½ can (425g, 15oz) Soya Burger
5 tbsp tomato puree
15 ml. (1 tablespoon) chopped parsley
pinch each of dried basil and oregano, 5 ml. (1 teaspoon) ground allspice
Creamy Topping:
100ml (3.5 fl oz) soya milk
2 tbsp nutritional yeast flakes
¼ pack (75g, 2.5oz) firm tofu
Instructions
1. Peel and finely chop the onion and carrot. Saute in stock made with the cube (or use oil if you prefer) until vegetables are softened.
2. Meanwhile, grate or finely chop the drained and rinsed tofu.
3. Add the tofu to the pan with the vinegar and stir for another 5 minutes. Add the Soya Burger and the tomato puree, and about 250ml (8fl oz, 1 cup) water. Stir well, lower heat and simmer uncovered for at least 20 minutes, adding more water if necessary. Season to taste.
4. Meanwhile, to prepare the creamy topping, liquidise together the soya milk, nutritional yeast and the tofu. Season to taste. For the Eggplant layer, slice the Eggplant in ½ cm (¼ inch) round slices.
5. To assemble, use a square baking dish, about 20cm x 20cm. Put half the tomato sauce in the bottom and cover with half the Eggplant slices. Then the potatoe slices. Repeat these 2 layers and finally pour the creamy topping over.
6. Bake at Gas 6 (200° C, 400° F) for about 1 hour until topping is set and aubergines are soft. Leave it in a little longer if you like the top to be browned.
