Japanese Eggplant Lasagne

muun chi hosted a potluck after the discussion of our book discussion of Tim Spector’s latest book, Ferment. People brought numerous delicious plant based dishes. I was asked to share one that I made in honor of the last batch of eggplant I harvested from my garden.

You will need:

8 oz muun chi Fermented hummus

8 oz muun chi Fauxmage

1 large eggplant sliced lengthwise 1/4 inch

Brush with olive oil and crushed garlic or muun chi Fermented Roots. Roast for 20 minutes in a 400 degree oven

Set aside.  You will use these slices as the pasta noodles

Marinara sauce

1/2 c chopped beets

1/2 c chopped walnuts

1/2 c black beans, smashed

1 c puréed tomatoes

1/4  c chopped fresh basil

1/4  c minced red onion

1 T muun chi Fermented Roots

Set sauce aside.

Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper.

Layer in the order 1,2,3 repeat.

Sauce - thinly smear the bottom of pan just enough to keep the eggplant from sticking

1. Eggplant

2. Sauce

3. Hummus

1. Eggplant

2. Sauce

3. Fauxmage

Bake until golden brown. Let cool 10 minutes before slicing and serving.

This is a fiber, nutrient dense lasagna that doesn’t contain gluten or dairy. You may choose to add chopped spinach or kale to the sauce if you want more greens and antioxidant benefits. This dish is an easy make ahead dish for potlucks and can be eaten warm or room temperature. Enjoy!