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Aubergine And Lentil Bake With Cashew Cheese
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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
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Cut Aubergine into slices approx 1 cm thick
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Coat with 1 tbsp olive oil and 2 cloves of crushed garlic
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Fry or griddle the aubergine slices, a few minutes on either side.
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Add a little salt and set aside.
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In a saucepan, add a little olive oil, 1 garlic clove halved, and 1 tin of tomatoes
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Mix veg stock with a little water and add to tomatoes, simmer gently.
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Now add the lentils (pre cooked) and continue to cook for 10 minutes on medium heat.
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Meanwhile, make up cashew cheese sauce. Add soaked cashews to blender, with water and lemon juice.
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Blend till creamy, set aside.
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Wilt spinach by pouring over boiling water. Drain and set aside.
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We’re now ready to assemble!
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Layer up, first goes lentils, then aubergine, then spinach, a little cashew cheese.
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Repeat, ending with cashew cheese. Cook for 30 mins. @ 190 degC
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Eatfreshandfeelgoo...
Lucie Simon
Nutritionist and Retreat Chef
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