The Mix Oft the Hearty Caper and Chickpea Eggplants with the Light Bechamel Sauce
Ingredients
- 350g Eggplants
- 1 can of Chickpeas
- 1 can corn
- 1 can of Chopped tomatoes
- 70g Soy granules
- 1 Big garlic clove
- 1 Onion
- 1tb Capers
- 100ml Water
- 2tb Olive oil
- 1tb Sriracha sauce
- 1ts Paprika powder
- 1ts Cinnamon
- 1ts Cumin
- 1tb Thyme
- Salt, Pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- For the bechamel sauce:
- 1ts Nutmeg
- 1tb Olive oil
- 2tb Nutritional yeast
- 15g Flour
- 300ml Oat milk ⠀⠀⠀⠀⠀⠀⠀⠀
Preparation
Slice the eggplant lengthwise into 5mm thick slices and sprinkle salt on top
Wash the chickpeas
Chop the garlic and onion ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Soak soy granules in boiling water
Heat up 1tb oil in a pan, fry the garlic and onion
Reduce the heat
Add the soy granules ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Add sriracha sauce, capers, herbs, spices and chickpeas
Deglaze with 100ml water
Add the chopped tomatoes ⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Let simmer for 20 minutes without a lid ⠀⠀⠀ ⠀⠀⠀ •For the sauce add oil to a pot ⠀⠀⠀ ⠀⠀⠀ ⠀⠀ ⠀⠀⠀ ⠀ •Add the flour and glaze ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀ •Deglaze with oat milk ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀ ⠀⠀ ⠀⠀⠀ ⠀ •Spice with nutmeg, salt and pepper ⠀⠀⠀ ⠀ ⠀⠀⠀ •Add nutritional yeast ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀ ⠀⠀ ⠀⠀⠀ •Simmer for 15 minutes, mixing with a whisk the whole time ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀ ⠀⠀ ⠀⠀⠀ •Preheat oven on 200° C (circulating air)⠀⠀⠀ ⠀⠀⠀ •Fry eggplants in a pan with oil on high heat ⠀⠀⠀ •Spice with salt and pepper ⠀⠀⠀ ⠀⠀⠀ ⠀ ⠀⠀⠀ ⠀⠀ •Grease an ovenproof bowl or container
Add the soy granule mix ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀ ⠀ ⠀⠀⠀ •Cover with eggplants ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀ ⠀⠀ ⠀ ⠀⠀⠀ ⠀⠀ •Top with sauce ⠀⠀⠀ ⠀⠀⠀ ⠀⠀ ⠀ ⠀⠀⠀ ⠀⠀ ⠀⠀⠀ ⠀ ⠀⠀⠀ •Repeat until gone
Bake for 20 minutes