Ingredients
3 tbsp olive oil
2¼ lb mushrooms, of your choice, sliced thinly
5½ oz red onions, finely chopped
1 clove garlic, finely chopped
4 oz celery, finely chopped
1 tbsp tomato paste
¼ cup red wine
1 lb tomatoes, diced or crushed
1 tsp brown sugar
salt and ground black pepper, to taste
1 cup vegan cheese, grated if using block, (optional)
1¼ lb aubergines, peeled and sliced into 1½ inch strips
6 tbsp olive oil
salt, for seasoning
cooking spray
1¾ lb potatoes, peeled and cut into chunks
1½ cups pistachio milk, or your preferred plant-based milk
3 tbsp vegan butter
1 tbsp olive oil
¼ tsp ground nutmeg
salt and ground white pepper, to taste
1 tbsp olive oil
¼ cup marinara sauce
Preparation
Set a deep skillet over medium-high heat. Add oil and mushrooms. Sauté for about 8 to 10 minutes until moisture has evaporated.
Once caramelized, reduce heat to medium. Add onions and garlic. Sauté until translucent.
Add the celery and tomato paste. Roast briefly.
Deglaze with red wine and reduce briefly.
Add the tomatoes and sugar. Simmer until slightly reduced and the sauce has thickened, for about 15 minutes. Adjust seasoning with salt and pepper.
Set aside.
In a soup pot, add potatoes and pour enough water to cover the potatoes.
While waiting, prepare the sauce. In a saucepan, add the pistachio milk, vegan butter, olive oil, and ground nutmeg. Whisk to combine. Set aside once boiled.
Drain the potatoes completely.
Mash the potatoes with fork or ricer. Add enough milk mixture. Fold until evenly incorporated.
Season with salt and ground white pepper. Adjust accordingly and set aside.
Preheat grill and grease with cooking spray.
Put the aubergines in a bowl and add the oil and salt. Toss to combine.
Grill for roughly 3 to 5 minutes per side until golden. Set aside once done.
Preheat the oven to 360 degrees F.
Place eggplant at the bottom of the casserole. Add the mushroom ragu. Spread to cover eggplants.
Add the remaining eggplants on top. Add the vegan mashed potatoes. Spread to cover.
Put grill lines on the mash potatoes. Top with vegan cheese.
Bake for 30 minutes.
Serve with marinara sauce and olive oil, and enjoy!
