Directions:
- Peel and cut the potatoes to 1/4 thick slices. Cut the top and bottom off the eggplant and cut into 1/2 thick slices. Place potatoes and eggplant onto broiling pan, and drizzle with olive oil, as well as a shake of salt and pepper (you may have to divide into two batches, due to space). broil for about 10 mins on each side, or until you notice that the potatoes are golden and the eggplant is steaming and slightly mushy. turn off oven but leave potatoes and eggplant inside to keep them warm.
- In a skillet, fry the onion and ground round in some margarine until onions are translucent.
- In a large bowl, combine chopped tomatoes, mushrooms, zucchini and red pepper with onion and ground round mixture. Season with salt, pepper, and plenty of cinnamon and nutmeg.
- To make bechamel sauce, melt the margarine in a saucepan over low heat, and mix in flour but don't allow it to brown. once you have a mushy mixture, SLOWLY add some soymilk. Mix thoroughly with a wooden spoon, then add more soymilk etc - until mixture is thick and creamy. Place a bay leaf in mixture as it thickens to add some flavour.
- Now to combine everything: In a large ovenproof dish, layer the bottom with some eggplant slices, top with filling mix, then potato slices, then filling and so forth. Finally, pour the bechamel sauce over the whole thing.
- Bake covered for 30 mins at 375 F and then uncovered for another 20 mins (to evaporate some of the juices).
- Serve with plain soy yogurt and soy feta, and some nice crusty vegan bread. Tastes even better the next day!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.71 Kcal (644 kJ) | ||
| Calories from fat | 36.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 6% | |
|---|---|---|---|
| Sodium | 123.91mg | 5% | |
| Potassium | 576.34mg | 12% | |
| Total Carbs | 25.78g | 9% | |
| Sugars | 9.58g | 38% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 4.8g | 10% | |
| Vitamin C | 22.3mg | 37% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 7.6mg | 42% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.03 Kcal (268 kJ) | ||
| Calories from fat | 15.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 6% | |
|---|---|---|---|
| Sodium | 51.62mg | 5% | |
| Potassium | 240.08mg | 12% | |
| Total Carbs | 10.74g | 9% | |
| Sugars | 3.99g | 38% | |
| Dietary Fiber | 2.05g | 20% | |
| Protein | 2g | 10% | |
| Vitamin C | 9.3mg | 37% | |
| Vitamin A | 0.4mg | 35% | |
| Iron | 3.2mg | 42% | |
| Calcium | 20.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Ratatouille Soup
Eggplant, cubed (4 cups) and 13 more.. -
Pasta Salad With Roasted Vegetables
Eggplant, peeled and 3/4-inch pieces and 16 more.. -
Eggplant Spread
Eggplant , medium, Red bell peppers, seeded, Onion, peeled and 5 more.. -
Garden Vegetable Pasta Salad
Fusilli or pasta of your choice, Eggplant, Zucchini and 20 more.. -
Summertime Sausage Salad
Bob evans italian sausage roll and 11 more.. -
Mealie Pie
Sweet creamed corn, Whole kernel corn, Tomatoes, chopped and 11 more.. -
German-Style Potato Salad with Ham
Red potatoes, Chopped simple baked ham (about 5 oz) and 8 more.. -
White Bean-Pasta Salad
Cooked rotini or other cork-screw-shaped pasta (6 oz unco... and 9 more.. -
Vegetable Tetrazzini
Sliced mushrooms, Zucchini, sliced and 14 more.. -
Rustic Ratatouille
Zucchini (about 1 lb), cut into 1-inch pieces and 15 more..
Also Try
-
-
-
-
Moussaka Stack (21 Day Wonder Diet: Day 16)
Brown onion, chopped finely, Garlic clove, crushed and 14 more.. -
Moussaka With Halloumi and Ricotta Cheese Topping
Eggplant, Olive oil, Onion, Garlic cloves, Ground lamb and 9 more.. -
Vegan Pasta Alla Norma Vegan Eggplant Pasta
Firm eggplants, Olive oil, Dried oregano, Dried chili and 6 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
