Oregano Eggplant Lasagne


2 eggplants thinly sliced soaked in salt water for 20 minutes.

Red sauce – fry onion and garlic in pot till soft and then add tinned tomatoes or some tomato paste and chopped Basil and wild Greek Oregano.

White sauce – Tofu, oat or soy milk, salt, garlic/onion powder, savoury yeast flakes add tahini. Blend till smooth. You can also add tinned corn if you wish for a real yellow colour.

Pour a layer of the red sauce then a layer of eggplant slices like lasagne in a baking dish and mushrooms, zucchini and tomatoes and white sauce in between as well as some chick peas to give it that extra Mediterranean flavour!

Bake for 45 mins at 180 degrees


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