Eggplant and Lentil “Bolognese” Stacks

with “cheesy” cashew sauce

As featured in one of my IG TV cooking sessions, these plant-based stacks are inspired by lasagna or pasticho. They’re DELICIOUS and packed with nutrients—protein, fiber, minerals, vitamins, and more!

I made an EASY “bolognese” using (leftover) cooked lentils and very ripe tomatoes I had in my fridge. Because while sheltering at home, we should all make use of what’s already available in our kitchens.

Stay healthy, amigos!

Eggplant and Lentil “Bolognese” Stack

Ingredients

• 1 eggplant, sliced at ½” – about 10 slices
• Olive oil
• Balsamic vinegar
• Sea salt
• Freshly ground pepper
• 1 cup “cheesy” cashew sauce (recipe below)
• 1 ½ – 2 cups lentil Bolognese (recipe below)
• ½ cup chiffonade fresh basil
• 2 tbsp nutritional yeast
• Optional: 1 tsp red pepper flakes

Method

Preheat large skillet over medium-high heat.

Drizzle each eggplant slide with a little olive oil and balsamic vinegar; season each with a pinch of sea salt and pepper. Place, seasoned-side down on the skillet, and season the other side with the same ingredients. Cook for 3-4 min, turn heat to medium, and cover with lid. Cook for 2-3 more min, covered, until eggplant is brown and soft.

To assemble stacks, place an eggplant slice on plate or platter, add 2 tbsp of cashew sauce and about 1/3 cup of leftover lentil bolognese. Stack another eggplant slice over lentils and top with 1 tbsp of cashew sauce and 1-1 ½ tbsp of fresh basil. Sprinkle with nutritional yeast and red pepper flakes, if desired/available. You may top with freshly ground black pepper.

 “Cheesy” Cashew Sauce

Ingredients

• 1 ¼ cup roasted cashews soaked overnight, drained. Reserve water.
• 1 tbsp apple cider vinegar
• 1 tbsp nutritional yeast
• ¼ tsp sea salt
• ½ cup reserved cashew water

Method

Mix all ingredients in a high-powered blender and process on high for 1 minute. If needed, add an additional 1 tbsp of reserved liquid, until your desired consistency is reached.

Lentil Bolognese

Ingredients

• 1 ½ cups cooked lentils
• ½ medium onion, cut in 4
• 2 cloves of garlic
• 2 medium tomatoes (I used vine-ripe) cut in 4
• 1 tbsp olive oil
• ½ tbsp maple syrup or agave
• ½ tsp sea salt
• ½ tsp freshly ground pepper
• ½ tsp dried basil flakes
• ½ tsp smoked paprika

Method

Place cooked lentils in a food processor and pulse 6 times. Transfer to a bowl and set aside.

Place onions and garlic in the food processor and pulse 10 times. Add all other ingredients to the onion mix and pulse 6-7 times.

Transfer tomato mix to a large pan; place over medium-high heat and cook for 7 min, stirring often. Reduce heat to medium-low, add lentils to the pan and mix well. Cook for 3 min, uncovered, stirring often.

Remove from heat and allow to rest for at least 10 min.