1 – 2 aubergines
500g pre-prepared tomato sauce (sauté onions and garlic in olive oil. Add 1kg of ripe chopped tomatoes and one packet of date tomatoes to the pan (a small quantity of water may also be required). Add sea salt, a pinch of brown sugar, 1-2 fresh pepperoncini peppers, bay leaves and some Italian herbs such as oregano and basil. Allow to reduce on a low heat for at least an hour – stir from time to time with a wooden spoon)
1 jar of arrabiata sauce
1 jar of tomato puree
1-2 packets (dependant on size of baking tray, or rather the quantity owned) of vegan grated cheese for the gratin or
1-2 packets of grated mozzarella
Pizza/pasta spice mixture
Mixed pepper (from a pepper mill)
Pre-heat the oven to 230°C (if available, use the pizza setting or select upper and lower heat)
Wash and dry the aubergines and chop into thin slices.
Place onto baking paper
Generously spread with the homemade tomato sauce or
With the tomato puree and the arrabiata sauce
Top with vegan cheese or mozzarella
Season with the pizza/pasta spice mixture and pepper
Drizzle with a generous amount of olive oil
Cook in the lower part of the oven for approximately 15 – 20 minutes until golden brown
Good accompaniments include chickpeas, spelt pasta and green salad.
Aubergine Lasagna al Frowner
Add the aubergines to a gratin dish, creating three or four layers. Pre-heat the oven to 230°C. Cook for 5 – 10 minutes at 230°C and then for 30 – 40 minutes at 200°C.