This vegan version of eggplant and zucchini parmigiana offers delicious Mediterranean flavors without the drawbacks of traditional ingredients like cheese and large amounts of oil. Enjoy this wonderful dish combined with a salad of your choice, such as the “Tomato, Cucumber and Fresh Herb Salad” , for a fantastic and complete dinner.
Eggplant contains small amounts of an as-yet-undiscovered astringent phytochemical that improves blood circulation in the liver, promotes optimal oxygen utilization in it, and helps protect against various diseases.
Zucchini has a mild cleansing effect on the liver, helping it safely eliminate toxins. It also soothes the intestinal tract, helps eliminate pathogens like bacteria and fungi, and improves the absorption of nutrients that reach the liver.
Ingredients:
For the base:
- 1 small eggplant, sliced lengthwise, about 2.5 cm thick;
- 1 medium-sized zucchini, cut lengthwise, about 2.5 cm thick;
- 1 tsp dried oregano ;
- 1 tsp dried thyme ;
- ¼ cup fresh basil (for serving).
Cauliflower and potato sauce:
- 1 ½ cups cauliflower florets;
- 1 ½ cups coarsely chopped potatoes;
- 1 tsp garlic powder;
- 1 tsp onion powder;
- 1 tbsp. water (optional).
Marinara sauce:
- ⅓ tsp finely chopped onion;
- 1 clove of garlic, finely chopped;
- 1 ½ cups coarsely chopped cherry tomatoes;
- ¼ cup tomato paste;
- ½ tbsp raw honey;
- 1 tsp dried oregano .
Method of preparation:
Preheat the oven to 180°C. Line a large baking tray with baking paper and arrange the eggplant and zucchini slices. Sprinkle with dried oregano and thyme and bake for 15-20 minutes until tender when pierced with a fork. Remove and set aside.
For the cauliflower and potato sauce:
In a medium saucepan, add about 3-4 inches of water and bring to a boil. Place a steamer basket in the steamer basket and place the cauliflower and potatoes in it. Cover with a lid and steam for 15-20 minutes, until tender.
Transfer to a blender, add the garlic and onion powder, and blend until smooth. If necessary, add a little water to make blending easier.
For the marinara:
Combine the onion, garlic, tomatoes, tomato paste, honey and oregano in a small saucepan. Cook for 10-15 minutes, stirring frequently, until the tomatoes are soft.
Transfer the mixture to a blender and blend until the sauce is smooth but has a light texture.
Spread 1-2 tablespoons of marinara sauce on each eggplant or zucchini slice. Top with the cauliflower and potato sauce and return to the oven for another 5 minutes.
Remove, serve immediately and garnish with fresh basil leaves.
Serving size for 2-3 people.
