Ingredients (use vegan versions):
- 2 large aubergines (eggplants)
- flour
- olive oil
- seasonings to taste
- plum tomatoes
- bazil leaves
Directions:
Slice the aubergines into 5mm thick slices. Coat in seasoned flour and fry in olive oil until golden and crisp. Slice the tomato and tear off about a handful of basil leaves. Put 4 slices of fried aubergine into the bottom of a glass dish and make layers of aubergine, tomato and basil. Finish with a basil leaf and a slice of tomato on the top. Put into a pre heated oven (200 degrees C or the equivalent). Cook until tender.
Serve with a crisp salad and plenty of fresh vegan bread.
This is also delicious with lentils dressed with raspberry vinegar and walnut oil.
Serves: 4
Preparation time: 30 mins
vegetables
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