This recipe was brought to you by one of our lovely customers. Embarking on her FODMAP journey, she asked if we could create a plant-based, low-FODMAP version of her favourite dish (which is coincidentally one of ours too).
If you give it a go, don't forget to tag us @fodbods on socials!
Ingredients (serves 6)
- 1 red capsicum/bell pepper (~200 g), roughly quartered
- 1 large carrot (~80 g), roughly chopped
- 1 eggplant/aubergine (~400 g), thinly sliced (1 cm)
- 4 potatoes (~800 g), peeled and thinly sliced (0.5 cm)
- 2 tbsp (30 mL) garlic and/or onion-infused olive oil
- 1 tsp (5 g) dried mixed herbs
- 1 can (400 g) diced tomatoes
- 1 tbsp (15 mL) tomato paste
- 2 tbsp (30 mL) soy sauce
- 1 tsp (5 g) dried thyme
- 1 vegetable stock cube in 1 tbsp (15 mL) boiling water
- 1 bay leaf
- 1 can (250 g) lentils, drained
- 1 tbsp (15mL) olive oil
- 2 tbsp (16 g) gluten-free flour
- 1 cup (250 mL) lactose-free or almond milk
- 2 cups (~500 g) cheese, grated
Instructions
- Prepare ingredients as directed i.e. slice eggplant, peel potato, place stock cube in water, grate cheese etc.
- Place prepared vegetables (capsicum, carrot, eggplant and potato) on a lined baking tray. Season with oil, mixed herbs, salt and pepper and bake for ~30 minutes at 200 degrees Celsius, flipping halfway.
- Once the vegetables are cooked and cooled, place the eggplant and potato aside, and capsicum and carrot into a food processor along with the canned tomatoes. Blend until smooth.
- Transfer to a pan on low heat. Add tomato paste, soy sauce, thyme, stock, bay leaf and lentils, stirring to combine.
- Meanwhile, in a separate pot, prepare the bechamel sauce. Form a paste with olive oil and flour then slowly add the milk and 1/2 of the cheese, stirring frequently on low-medium heat.
- WATCH US ASSEMBLE THE DISH HERE by layering (in order) roast potato, lentil mixture, bechamel sauce, roast eggplant, lentil mixture and bechamel sauce, topping with the remaining grated cheese.
- Bake for 20-30 minutes or until golden and ENJOY!
