Eggplant with Cauliflower Sauce

I am trying a modern recipe eggplant with cauliflower sauce. It is vegan, protects heart and arteries, assist with stomach ulcers, and prevents infections.

Eggplants are a rich source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese. Manganese lead to overall wellness like healthy bones, I need to start eating more eggplants.
Eggplants came from North Africa in the 18th century and was brought to Europe like Spain, Sicily, Southern France, and its way to the mediterranean countries.

A modern twice, sharing eggplant with cauliflower sauce recipe in Greek it’s called Moussaka.

 Eggplant with Cauliflower Sauce

Photographed by Jennifer Schmidt

Lemon Lentil Sauce

2Tbsp olive oil
1 onion, chopped
2 Tbsp lemon, finely sliced
2 cans of lentils, drained
2 cans chopped tomatoes

Roasted Eggplant Layer

2 eggplants, sliced into thin rounds
Extra virgin olive oil, for drizzling
Salt & Pepper for seasoning

 

 

Creamy Cauliflower Sauce

1/2 cauliflower, cut in to florets, and cooked until tender
1 cup cashews, soaked overnight
1/3 cup extra virgin olive oil
2 tsp Dijon mustard
2 cloves of garlic
water to blend

1. Preheat the oven at F 350 and line two trays with parchment paper

2. Lay the slices of eggplant on the baking tray, drizzle extra virgin olive oil, and season with seal salt and ground pepper.
Bake for 20–25 minutes, or until lightly golden. Remove from the oven and allow to cool; leaving the oven on.

3. Warm the olive oil in a large saucepan over medium heat. Add the onion, and cook, stirring regularly, for 10 minutes, or until the onion is soft and slightly browned.

4. Add the preserved lemon, lentils and tomatoes, and bring to a gentle simmer. Cook for a further 20 minutes, or until the tomatoes are thick and pulpy. Season with sea salt and ground pepper.

5. To make the cauliflower sauce, add the cooked cauliflower, drained cashews, extra virgin olive oil, Dijon mustard and garlic to a food processor or blender. With the food processor running on low, gradually add water in a slow drizzle, until the sauce reaches a thick, silky consistency.

6. To assemble the moussaka, first add a layer roasted eggplant, then top with the lentil sauce, next add a second layer of the remaining eggplant and then top with the cauliflower sauce, and smooth out evenly.

7. Bake in the oven for 40 minutes, or until golden on top and bubbling around the edges. Allow to cool slightly before serving, and top with fresh basil.  4 servings

Eggplant Farm