Slow-cooked aubergines with cheesy cashew sauce

Melanzane alla Parmigiana has always been a favourite at home, so tonight it was time to invent a vegan version. Here’s what I did:

Ingredients
2 red onions
2 cloves of garlic
1 tbsp olive oil
4 aubergines (egg plant)
1 kg passata
salt
pepper
dried mixed herbs
a handful of mixed nuts
1 tsp bouillon powder
120g cashew nuts, soaked
15g nutritional yeast
a shake of chipotle sauce
1 tsp arrowroot powder
1 tsp liquid smoke
a shake of smoked paprika
180ml water

First I gently fried the onions and garlic in the oil.

I then cut the aubergines into 1-2 cm slices and put one layer at the bottom of the slow-cooker. On top of that layer I put half the onions and garlic, some salt and pepper and mixed herbs, and half the passata. I then added a second layer of aubergine, then the rest of the onion, more herbs, the bouillon powder and remaining passata. I had a few nuts left in the end of a packet so threw them in too. I then left it to cook on ‘low’ for 7-8 hours.

For the sauce I blended all the remaining ingredients in the Nutribullet, and then gently heated it through in a pan; with the arrowroot powder it thickened-up nicely. Some roasted broccoli and steams greens and kale completed the meal.

The Verdict
Really good! The aubergine was soft and tender without being mushy. The cheesy cashew sauce was just so mouth-wateringly good. If you didn’t know it was vegan, you wouldn’t guess – creamy texture, smoky cheesy flavour, complimenting the other flavours really well. I shall be cooking this again!