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Vegetable Casserole

Ingredients (use vegan versions):

1 large or 2 medium sized Aubergines (sliced in round)
2 red capsicums (sliced round and remove the seeds)
2 large green onions (sliced round)
2 large tomatoes (sliced round)
vegan bread crumbs
salt to taste
5 tablespoon of oil

Directions:

1. Heat oil in a non-stick pan and put the aubergine slices in. Cook and stir gently in a medium fire until they are a little soft but make sure that the slices don't burn or turn limp. While this is being done, turn on the oven to 160°c.

2. Pour a little amount of vegan bread crumbs to the bottom of a casserole. Transfer the aubergine slices into the casserole. Sprinkle with as much salt as you desire. Put the capsicum on top of it. Cover that layer with a little bread crumbs as well. Then the tomatoes and then onions. Again sprinkle some salt. Cover the dish with a generous amount of vegan bread crumbs and it is ready to go into the oven.

When the vegan bread crumb layer turns golden brown, it can be removed. I prefer it very golden.

This dish goes well with rice.

(I know that this takes a rather lengthy preparation but it is worth a try) :o)

Serves: 4/5

Preparation time: 40 minutes

Featured Recipe

Paneer Tikka Masala

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

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