The aubergine is one of my favorite vegetables, after tomato of course. This summer parmigiana dish is not only hearty and tasty, but can easily be a meatless meal on its own! Well, Pettirosso blog recommends this recipe!
2 Aubergines, halved lengthways, 1 tin chopped tomatoes “Il gran polposo”, 2 tablespoons minced oregano, 4 tabslespoons minced basil, 1 clove garlic, crushed, 1 Red onion minced and for the ‘parmesan’, 1/2 cup cashew nuts, 4 tbsp nutritional yeast, salt to taste
Preheat the oven to 190 degrees. Slice your aubergines and place on a baking tray with a drizzle of olive or avocado oil. Bake for 20-25 minutes. Meanwhile prepare the sauce by adding all ingredients to a saucepan and simmering until the onions are well cooked. For the ‘parmesan’ process the ingredients in a food processor or blender. Once the aubergine has baked, remove from the oven, spread with sauce and scatter with 1/4 of the parmesan on each half. Put back in the oven and bake for another 5 minutes (or until parmesan starts to brown). Serve with a green salad and balsamic dressing.