Ingredients:
- 1 cup (200g) black (french) lentils (soaked overnight, optional)
- 1-2 garlic cloves, minced
- 3 medium yellow onions, diced
- 1 8 oz can tomato chunks
- 1 tbsp tomato puree
- 2 medium eggplants
- 6 small potatoes, diced ½ – 1 in thick
- 1 tbsp sweetener of choice (brown sugar, coconut palm sugar)
- HERBS add at a minimum dry oregano (several sprigs of thyme, dry oregano and/or fresh, fresh basil, dry dill, herbs de provence)
- 1 tbsp of garlic powder
- ½ c filtered water
- Olive oil
- Sea salt, ground pepper to taste
This step can be done a day in advance
Cashew Cheese – Blend until smooth, set aside (double the recipe for a layer of cashew cheese on top)
- 1 cup (200 g) of cashews (soaked overnight and thoroughly rinsed and drained)
- 1 lemon (juice)
- 2 garlic cloves
- 1 tsp paprika
- ¾ c filtered water
Turn oven to 350 degrees
Slice rinsed eggplant, ½ inch slices either lengthwise or diagonally, score the eggplant
Peel, rinse and slice potatoes, ½ inch slices either lengthwise
Line two baking sheets with parchment paper
Lay eggplant and potatoes in separate baking sheets, bake until cooked through and slightly golden.
Marinate eggplant and potatoes with salt, pepper, olive oil, dry dill and dry oregano or herbs de provence, enough to coat, best to mix with your hands in a big bowl
Set aside to cool.
The Filling:
Boil lentils, cook and set aside
Sauté onions and garlic over medium heat with a tbsp of olive oil or water, sweat them
Add chunk tomatoes, sweetener, herbs and mix well once reduced mix in cooked drained lentils, 1 tbsp olive oil
Add tomato paste and simmer for 10-15 minutes until thickened
Warm oven to 350 degrees
Layer in a lasagna type deep dish
Layer of potatoes, lentils, eggplant, lentils, potatoes, cashew crème, top with black pepper, then one more layer of eggplant top with remaining cashew crème and dry oregano, optional sprinkle of cayenne pepper
Cover with foil and cook for 25 minutes, uncover and cook until slightly golden 5 to 10 minutes
Tip on Eggplants. More mature eggplants, that have slightly brown seeds may taste bitter. To get rid of the bitterness soak the eggplant slices in water and salt for about 10-15 minutes. Rinse, pat dry and continue with the recipe.
