Simple Eggplant Bake

Hello there,

I hope you’re having a great week, and are looking forward to the Easter long weekend. At this stage I have NOTHING planned, but last weekend was a little bit crazy! It was filled with lots of lovely celebrations – baby showers and birthdays.

It was wonderful catching up with all our friends, although the only thing I missed was my weekly visit to the farmers market. Every Sunday I get up and get to the farmers market early (so I can get the best stuff) and I treat myself to a juice from this raw juice stand. It has loads of ingredients I would never usually put in at home like coriander and parsley, but it has this wonderful ginger kick. It is such a good first-thing, rev-you-up  drink.

The last time I was at the farmers market I couldn’t go past these beautiful eggplant at the local organic stand. They were medium-sized eggplant (so not long and slender like the baby eggplant or the big mama’s, more of a circular shape). I’ll be honest, usually I could take or leave eggplant, and I’m not such a fan of that rattatouie taste, but I made this eggplant bake and it just worked…. and it was a failsafe recipe… the best!

Simple vegan eggplant bake | vegan | gluten-free | Modern Day Missus

simple-vegan-eggplant-bake2

simple-vegan-eggplant-bake3

simple-vegan-eggplant-bake4

Simple Eggplant Bake
Author: 
Serves: 2-4
 
Ingredients
  • 1 medium-sized eggplant
  • 1 jar passata (about 600ml or so - you might not use it all, but it depends on your tastes)
  • 2 big handfuls spinach
  • 2 Tablespoons chopped basil
  • Spray olive oil
  • Salt and pepper
  • 1 cup cashews
  • 2 Tablespoons almond flour
Instructions
  1. Preheat your oven to about 200°C (390°F), and slice and salt your eggplant (i.e. lay it on a paper towel or teacloth and sprinkle salt on top (this draws out moisture, and also stops it from tasting as bitter - and if you're frying it, makes it absorb less oil). Leave for about 30 minutes and then wipe off the excess salt with the teacloth/paper towel. While you're salting the eggplant, also place your cashews in a bowl of water, and also leave for 30 minutes (this makes them softer and blend easier).
  2. Get a baking dish that is about 15cm x 20cm and spray it with oil so everything doesn't stick as much. Then, layer away. Place a layer of eggplant down, then a layer of spinach, then a layer of passata, and sprinkle on some basil. Then eggplant, spinach, passata and basil again.
  3. Drain your cashews and place in the blender with about ⅓ cup of water and pulse for a few seconds, until you get an idea of the consistency. Then, gradually add more water until you get the consistency you want. All up I used about ¾ cup of water. It should come out like a beautiful thick, creamy sauce. Pour this over the top until it covers everything, and then sprinkle on the almond flour which will give it a lovely golden colour.
  4. Place in the oven for about 40-50 minutes - you should be able to see the tomato sauce bubbling up at the edges.
  5. Serve.
  6. This keeps in the fridge for about three days.

Have a wonderful Easter break, everyone.

Love and light.

Robyn xx


Are you feeling battered and bruised by infertility, loss or trying to conceive... or that crying on the bathroom floor is becoming a more frequent experience? If so, download my free PDF, the Game Changers where I share with you the massive moment that changed everything for me - click here to download it - it's going to help you reset and regroup, and so you can get your energy, hope and joy back on track, fast. 

And even if you aren't 100% sure how you're coping.... this free PDF could be a game changer. >> Click here <<


You may also like

Is it a sign from the universe….
5 reasons guided meditations may not be working for you
How to reply when they ask when you’ll get pregnant

Are you in the two week wait?
If so, I have something free for you