Ingredients 3 medium eggplants, sliced into rounds 1 large onion, finely chopped 4 garlic, pressed or minced 3 large tomatoes, chopped 1 cup dry brown lentils, cooked and drained 2 tbsp coconut oil 100 ml water 1/2 tsp dry thyme 2 bay leafs 1 tsp dry oregano 5 potatoes, sliced into rounds and cooked 2 tbsp tomato paste Himalaya salt Black pepper Dry onion flakes Dry garlic powder Béchamel sauce 4 large tbsp coconut oil 6 tbsp oat flour 2 1/3 cup oat milk 1 bay leaf 2 garlic, grated Pinch of Himalaya salt Pinch of black pepper Pinch of onion flakes How to 1. Heat the oven to 180 degrees. 2. Cook the brown lentils according package. 3. Cook the potatoes 4. Place the eggplants on a baking sheet and brush them with a little bit coconut oil and sprinkle with Himalaya salt and thyme. 5. Put them in the oven and bake them until the eggplants are tender. 6. Add the onions and garlic in a large pan over a medium heat with a 1/2 tbsp coconut oil and cook until the onions are tender and glazed. 7. Add the tomato paste, water, bay leaves, chopped tomatoes, oregano, lentils and cook on medium heat for 10-15 minutes. Remove the bay leaves after 15 minutes. 8. Meanwhile, prepare the béchamel sauce. Melt the coconut oil in a saucepan, add the oat flour, bayleaf, Himalaya salt, garlic, black pepper, onion flakes and whisk well. Pour the oat milk and whisk well until the sauce thickens about 3 minutes and remove the bay leaf. 6. Cover a layer of eggplant and potatoes into a large ovenproof dish. Spoon one third of the sauce into a large over the eggplant and potatoes. Repeat the layers until all your ingredients are used, I finish with the tomato sauce. 7. Pour over the béchamel sauce, making sure it covers in a thick, even layer. 8. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling. 9. Allow it cool down for 15 minutes before serving & enjoy! Bon appétit!
