2 large or 3 medium eggplants
Salt
1 Lb. ground lamb or your favorite vegan meat sub
1 cup chopped onion
3 cloves chopped garlic
1 ½ tsp. oregano
1/8 tsp. red pepper flakes
1/8 tsp. cinnamon
1/8 tsp. allspice
2 Tbsp. tomato paste
1 can diced tomatoes with juice
Dairy free Béchamel sauce
1 cup raw cashews (soaked overnight or 10-15 minutes in hot water)
2 Tbsp. tahini
2 cloves roasted garlic *(see note)
1 Tbsp. nutritional yeast
¼ tsp. sea salt
1/8 tsp. nutmeg
¾ cup water
Place all ingredients in a high speed blender and blend until smooth and creamy. Set aside for now.
*To roast garlic, cut the top off of the bulb, place on a piece of foil and roast at 375 for 20 minutes. Store extra in fridge and use for anything you’d add garlic to.
Preheat oven to 425. Cut the eggplants in half lengthwise, score the flesh, sprinkle with salt and turn flesh side down on paper towel for 30 minutes to sweat.
After 30 minutes, place eggplants flesh side down on a parchment or silicone lined baking sheet. Bake 30 minutes. When they are cool enough to handle, scoop out the flesh and set aside.
In a nonstick pan, sauté the onion and ground meat or sub until browned. Drain and place back into the pan. Add the reserved eggplant, garlic, spices, tomato paste and canned tomatoes. Simmer until well combined and most liquid has evaporated (about 7-10 minutes).
Fill the empty shells with the combined filling, top with béchamel sauce and return to the oven for about 5 minutes. Garnish with fresh parsley, thyme or mint.
