updated from this recipe at the minimalist baker

Serves 4

Ingredients:

ROASTED GARLIC (for bechamel)

• 1 head garlic, average size
• 1 tsp olive oil

EGGPLANT

• 2 medium to large eggplants
• 6+ tsp fine salt (for sweating the eggplant)
• 30 ml olive oil

BECHAMEL

• 120 g raw cashews, pre-soaked
• 30 ml olive oil
• 4-5 Tbs nutritional yeast, plus more to taste
• 1/4 tsp sea salt, plus more to taste
• 120 ml water
• 1/8th tsp MSG
• 1/8 tsp nutmeg

FILLING

• 15 ml oil
• 160 g white or yellow onion, chopped
• 3 cloves garlic, minced
• 1 (425-g) can green or brown lentils, drained and rinsed (1 can yields ~1 1/2 cups cooked). Or 1 cup of dried brown lentils, pre-boiled for 20-30mins then drained.
• 1 can Chickpeas in brine, drained of the aquafaba (save that for something)
• 1 (425-g) can crushed tomatoes
• 1 tsp tomato paste
• 1 Tbs Miso paste
• handful dried mushrooms, chopped
• 1/4 tsp each sea salt + pepper, plus more to taste
• 1/2 tsp MSG seasoning
• 1 tsp dried rosmary (or 2 tsp fresh)
• 1/8 tsp nutmeg

TOPPINGS

• slices of vegan cheese
• yeast flakes
• panko crumbs

Instructions:

• Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.
• ROASTED GARLIC: Heat oven to 205 degrees C. Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.
• EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.
• Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 205 degrees C for 15-20 minutes or until slightly golden brown.
• BÉCHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.
• Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.
• LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelised, ~5 minutes. Stir occasionally.
• Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.
• Add lentils, chickpeas, and chopped tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.
• ASSEMBLY: To an 200x200mm dish , add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer. Then add the toppings.
• Bake at 205 C for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.
• Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.