Ingredients:
- 1 medium eggplant sliced into 1/4” thick disks
- 1 tsp salt
- 350g package firm tofu
- 3/4 cups unsalted cashews
- 1 cup water
- 3 cloves garlic
- 2 tsp oil
- 1 medium onion, diced
- 540mL can lentils, drained
- 1 tbsp dried oregano
- 796mL canned no sodium tomatoes, diced
- 1/2 tsp pepper
- 2 sprigs basil leaves
Directions: Preheat oven to 375⁰F. Sprinkle eggplant with 1/4 tsp of salt. After 5 minutes pat dry with a towel. In a food processor add tofu, cashews, water, garlic and 1/2 tsp of salt. Blend until smooth. On baking trays with parchment add eggplant. Place in oven for 10 minutes. Sauté onions in oil until translucent. Add lentils and oregano. Sauté for 5 minutes. Add tomatoes. Sauté until liquid has evaporated, about 15 minutes. Add remaining salt and pepper. In a 13”x9” baking dish spread the lentil mixture. Next, layer the eggplant and then on top of that, the cashew mixture. Garnish with basil. Cover in foil. Bake for 15 minutes. Remove foil and bake for another 5 minutes. Serve!
Recipe created by Amy Symington of the Toronto Vegetarian Association & Amelia Eats.
