Open-Faced Roasted Eggplant Lasagna with White Bean Cream, Garlicky Cherry Tomatoes and Pistachio

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the eggplant slices on two trays, sprinkle with 4 g salt and 1 g black pepper, and brush both sides with 30 ml olive oil.

2. 2

   Roast the eggplant for 25 minutes at 220°C / 425°F, flipping halfway through, until tender and browned around the edges.

3. 3

   While the eggplant roasts, heat 5 ml olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds. Add the white beans, oat milk, nutritional yeast, lemon juice and zest, cumin, 2 g salt, and 1 g black pepper. Cook for 4 to 5 minutes, stirring.

4. 4

   Blend the white bean mixture until smooth and creamy. If you want a looser texture, add 1 or 2 extra tablespoons of oat milk. Keep warm.

5. 5

   Heat the remaining 10 ml olive oil in a wide skillet over medium-high heat. Add the remaining 2 garlic cloves and cook for 30 seconds. Add the cherry tomatoes, dried thyme, the remaining 2 g salt, and cook for 5 to 7 minutes, stirring, until the tomatoes soften and release their juices.

6. 6

   Add the balsamic vinegar to the tomatoes and cook 1 minute more to lightly glaze them. Turn off the heat and stir in half of the fresh basil.

7. 7

   To assemble each serving, place one roasted eggplant slice on the plate, spread on a generous spoonful of white bean cream, add another eggplant slice, and repeat once more to make a 3-layer open-faced lasagna.

8. 8

   Spoon the garlicky cherry tomatoes and their juices over the top. Finish with the chopped pistachios and the remaining fresh basil.

9. 9

   Serve hot or warm. If you want to reheat before serving, place the assembled portions in the oven for 5 minutes at 180°C / 350°F.