Melanzane |6 servings
Creamy, nutty & rich. Delicious served with avocado salad & toasted pumpkin seeds.
We used 5 aubergines for this treat. It is so delicious, we recommend you put your leftovers in a tupperware straight away, otherwise you will keep going back for more and have none for tomorrow. We’ve used some of the plants from our urban garden in this one; enter: basil, oregano, rosemary & thyme. This saves money and time. Winning.
We already had loads of these ingredients in our cupboard, but feel free to remix this recipe so you can use up your own veggies and herbs.
3 cups of soaked, pressure cooked chickpeas
1 leek sliced
handful of wild garlic, thyme & rosemary
1 jar of passata
1/4 butternut squash finely sliced (0.5cm)
Bechamel Sauce: 1/2 a cup kamut flour, 1/4 cup toasted walnuts, 1/4 cup toasted pumpkin seeds, handful of thyme, 2tbs rapeseed, 1/2 cup hemp mylk, oil, water
- Preheat oven to 190C
- Sweat leeks, wild garlic, thyme & rosemary in a large saucepan
- Add your cooked chickpeas and passata
- Cut aubergine into 1 cm thick slices, lengthways and griddle
- Once you’ve made your bechamel sauce (see below), it’s time to start layering up in a casserole dish. Chickpea passata at the bottom, then butternut squash slices, followed by bechamel sauce and then aubergine. Repeat until dish is full. Top off with bechamel
- Bake for 30 minutes
- Blend up nuts with thyme
- Make a roux by gently heating rapeseed oil and gradually adding kamut flour, walnuts and pumpkin seeds until oil is fully absorbed. Then gradually add hemp mylk. Top up with enough water to create a thick creamy sauce. Avoid burning flour, adding liquid gradually is the key and to keep stirring