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Aubergine Casserole

What you need: 

3 potatoes, peeled and sliced thinly
1 cup spinach
olive oil, if desired
1 onion, chopped
2 teaspoons sweet paprika
oregano, to taste
pepper, to taste
2 tomatoes, chopped
salt, to taste
1 cup vegan creamer
2 aubergines (eggplants), sliced thinly

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. In a large pot, boil the potatoes in water. In a small pot, boil the spinach in a small amount of water until the water is absorbed.
2. In a large saucepan, saute the onion until translucent. When it's done, add the paprika, oregano, pepper and the small chopped tomatoes. After 10 minutes, add the creamer and salt and stir. Leave it cooking on low fire.
3. In a grill pan (or a pan with a thick bottom), cook the drained potatoes and the aubergine (keep them separate) until they get a nice brownish color. I don't use olive oil but that is a matter of taste.
4. In a oven pan or casserole dish, join all ingredients in layers. First, cover the bottom with a layer of potatoes (use half of the potatoes), on top put a layer of the creamer mixture. Now, put all the aubergine between the cream, that will make the aubergine to acquire a melted texture. Finally, cover the top with remaining potatoes.
5. Put the casserole in the oven for 30 minutes or until the top potato layer gets the desired toasted color.
Source of recipe: This recipe was inspired by the traditional Greek moussaka plate, but of course a vegan version. This course has been cooked for a dinner that we had with two friends (an Italian and a Swiss) with whom we had the joke of starting a game that is familiar to most of us: “Find the vegan”, maybe we can play another day.

Preparation Time: 
25 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I actually ended up mixing some hemp milk with veganaise which worked nicely. I love eggplant but wasn't a fan of it in this for some reason- but loved the potatoes!

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I like this recipe, Yum!

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I didn't do the recipe exactly, I added a couple cherry-bomb peppers and extra spinach and some garlic and nutritional yeast. and probably changed some other stuff due to what I had on hand or didn't have (paprika).

Super good!

By the way, I substituted coconut milk for the soy creamer and it was amazing! Coconut milk is now my favorite milk to cook with, so creamy... I've even made vegan fudge with coconut milk :)

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Is there a replacement I could use for the soy creamer? I would like to try this recipe but soy free if possible.

What about some coconut milk? it should be good as well! (maybe it gets a bit sweet) try it and let me know, I am curious

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Is there a replacement I could use for the soy creamer? I would like to try this recipe but soy free if possible.

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Great recipe... could be improved with breadcrumbs ontop.............  ;)b

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@operasinger2686: Thanks, I liked the taste of the potatoes and the eggplant that is fluffy but not because of oil. About 2 eggplants, I believe that mines where smaller or perhaps I love them to much.

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Yum!  This is delicious!  I think next time I will do one eggplant instead of two.  I ended up only using a little more than one eggplant and so the remainder of the one I didn't use is in the fridge.

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