Aubergine And Lentil Bake With Cashew Cheese || @Eatfreshandfeelgood

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1 Aubergine 150g Spinach 400g Chopped Tomatoes 200g Puy Lentils (pre- cooked) 1 Aubergine 150g Spinach 400g Chopped Tomatoes 200g Puy Lentils (pre- cooked) 3 cloves Garlic 150g Soaked Raw Cashews 1/2 lemon 1 Vegetable Stock Cube 4 for garnish Basil leaf

Get App Cut Aubergine into slices approx 1 cm thick 1 @Eatfreshandfeelgood on

Get App Coat with 1 tbsp olive oil and 2 cloves of crushed garlic 2 @Eatfreshandfeelgood on

Get App Fry or griddle the aubergine slices, a few minutes on either side. 3 @Eatfreshandfeelgood on

Get App Add a little salt and set aside. 4 @Eatfreshandfeelgood on

Get App In a saucepan, add a little olive oil, 1 garlic clove halved, and 1 tin of tomatoes 5 @Eatfreshandfeelgood on

Get App Mix veg stock with a little water and add to tomatoes, simmer gently. 6 @Eatfreshandfeelgood on

Get App Now add the lentils (pre cooked) and continue to cook for 10 minutes on medium heat. 7 @Eatfreshandfeelgood on

Get App Meanwhile, make up cashew cheese sauce. Add soaked cashews to blender, with water and lemon juice. 8 @Eatfreshandfeelgood on

Get App Blend till creamy, set aside. 9 @Eatfreshandfeelgood on

Get App Wilt spinach by pouring over boiling water. Drain and set aside. 10 @Eatfreshandfeelgood on

Get App We’re now ready to assemble! 11 @Eatfreshandfeelgood on

Get App Layer up, first goes lentils, then aubergine, then spinach, a little cashew cheese. 12 @Eatfreshandfeelgood on

Get App Repeat, ending with cashew cheese. Cook for 30 mins. @ 190 degC 13 @Eatfreshandfeelgood on

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