Mediterranean Magic: A Vibrant Vegan Aubergine Bake

Mediterranean Magic: A Vibrant Vegan Aubergine Bake

Hey there, fellow food adventurers! Chef Gaia Greens here, and today, we're taking a culinary trip to the sunny shores of the Mediterranean—all without leaving our kitchens! Forget those gray, dreary days; we're diving into a dish that's bursting with flavor, color, and the comforting warmth of a summer hug. Get ready for my take on a truly delicious and healthy, vegan aubergine bake!

Inspired by those long, lazy summers spent on a Greek island, where aubergines (or eggplants, as some call them) are abundant and bursting with flavor, this dish is a celebration of simple, wholesome ingredients. It’s not a quick 20-minute affair, but trust me, the flavors are so worth the little extra effort. The best part? It’s both comforting and light, making it perfect for any time of year!

A Taste of the Mediterranean

This recipe isn’t just about tossing ingredients together; it’s about creating a harmonious blend of flavors reminiscent of a Greek summer. We’re talking sun-ripened tomatoes, aromatic spices, and, of course, the star of the show—the humble aubergine. Instead of the traditional frying method (which can be quite heavy on oil), I prefer to roast the aubergine slices in the oven. This method is both healthier and easier, allowing you to focus on creating the other components.

Key Ingredients for a Flavor Explosion:

• Aubergines (Eggplants): Choose ones that are firm and shiny, a sign of their freshness. Roasting brings out their natural sweetness. It's best to slice them in about 0.75cm rounds.
• Canned Tomatoes: We're using good-quality peeled plum tomatoes to create a rich, flavorful sauce. If you have access to fresh ones, even better! Squashing them before adding to the pan avoids the sauce splattering.
• Aromatic Base: Onion and garlic are essential for a robust flavor foundation.
• Mediterranean Spices: A touch of cinnamon, oregano, and a pinch of cloves transport you straight to Greece. Nutmeg adds warmth to the bechamel.
• Creamy Cashews: Raw cashews soaked in boiling water transform into a velvety bechamel sauce – no dairy needed!
• Nutritional Yeast: This vegan staple brings a cheesy depth of flavor. White miso can be used as a substitute, but use it sparingly due to salt content.
• Lemon Juice: A dash of lemon juice adds a lovely tang to the bechamel.
• Olive Crumb Topping: Breadcrumbs, finely chopped Kalamata olives, and a drizzle of olive oil create a crunchy, flavorful topping.

From Prep to Plate: A Step-by-Step Guide

1. Roast the Aubergines: Slice and bake the aubergine rounds in a hot oven until they're soft and lightly browned. No need for any oil unless you're feeling indulgent.
2. Simmer the Tomato Sauce: Sauté onion and garlic, then add squashed tomatoes, spices, and herbs. Simmer until the sauce thickens and flavors meld together. Add a splash of water if needed.
3. Make the Olive Crumb: Combine finely chopped olives, breadcrumbs, a pinch of salt (if required) and a touch of olive oil in a bowl. Mix well.
4. Blend the Cashew Bechamel: Combine soaked cashews, garlic, nutritional yeast, cornstarch, lemon juice (optional), salt, pepper, and nutmeg in a blender until completely smooth.
5. Layer and Bake: In an oven-proof dish, layer tomato sauce, aubergine slices, cashew bechamel, and olive crumb. Bake until the top is golden and the bake is bubbly.

FAQs & Tips:

• Can I store it? Absolutely! This dish tastes even better the next day. It keeps in the fridge for up to 5 days or freezes well.
• Cashew Alternatives? Soaked sunflower seeds make a great substitute but note the colour will vary.
• Serving Suggestions? This bake is wonderful on its own or with a fresh green salad and some grilled sourdough.

The Full Recipe:

Yields: 4-8 servings Prep time: 45 minutes Cook time: 60 minutes

Ingredients:

For the Aubergines & Olive Crumb:

• 5 medium aubergines (approx. 1.5 kg / 53 oz)
• 6 Kalamata olives, finely chopped
• 20g coarse breadcrumbs
• 1 tbsp olive oil

For the Tomato Sauce:

• 3 tbsp olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, finely diced
• 3 x 400g cans peeled plum tomatoes
• 1 ½ tsp ground cinnamon
• 1 ½ tsp dried oregano
• Pinch of ground cloves
• Pinch of chilli flakes (optional)
• Salt and pepper to taste
• 1-2 tsp date nectar or sugar (optional)

For the Cashew Bechamel:

• 130g raw cashews
• 1 small garlic clove
• 3 tbsp nutritional yeast
• 1-2 tbsp lemon juice (optional)
• Salt and pepper to taste
• ¼ tsp nutmeg (optional)
• 1 tsp cornstarch

Method:

1. Prepare the Aubergines: Preheat the oven to 220°C. Slice the aubergines into 0.75cm rounds and bake on a tray for 25-30 minutes, flipping halfway, until lightly browned and soft. Soak cashews in boiling water and set aside for 30 minutes.
2. Make the Olive Crumb: Finely dice olives, mix with breadcrumbs, salt and 1-2 tbsp of olive oil. Set aside.
3. Create the Tomato Sauce: Heat olive oil, add onion and garlic, and sauté until softened. Add squashed canned tomatoes, spices, and herbs. Simmer for about 40 minutes until the sauce has thickened, and season to taste. Add sweetness if required.
4. Blend the Cashew Bechamel: Drain soaked cashews, add to a blender with 240ml of water (or plant milk), garlic, nutritional yeast, cornstarch, lemon juice (if using), salt, and pepper. Blend until smooth and creamy, then season to taste. Set aside.
5. Assemble the Bake: Preheat oven to 200°C. Layer the bottom of a baking dish with tomato sauce, followed by aubergine slices, a bit of salt, then cashew bechamel. Repeat layers of aubergine and tomato sauce. Top with remaining bechamel and then scatter the olive crumb over the bechamel. Bake for 25-30 minutes until bubbly and golden brown.
6. Rest and Serve: Let the bake set for at least 30 minutes before serving. Great with a big green salad and grilled sourdough bread.

Final Thoughts

There you have it! My Mediterranean-inspired vegan aubergine bake is a comforting, healthy, and flavorful dish that's perfect for any occasion. So, if you’re looking to bring a touch of Mediterranean sunshine to your table, give this recipe a try. Don’t forget to tag me in your creations—I absolutely love seeing them!

Happy cooking, Chef Gaia Greens