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🍽️ Creamy Oven Casserole with Eggplant and Carrot

277 kcal · 30 min · 4 servings

Creamy Oven Casserole with Eggplant and Carrot Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the thyme under running water.
  2. 2. Shake off excess water and pluck the leaves from the stems.
  3. 3. Clean the eggplants under running water.
  4. 4. Trim the hard ends off the eggplants.
  5. 5. Quarter the eggplants lengthwise into strips.
  6. 6. Cut the eggplant strips into roughly two-centimeter cubes.
  7. 7. Peel the carrots.
  8. 8. Grate the carrots coarsely.
  9. 9. Peel the onion.
  10. 10. Peel the garlic clove.
  11. 11. Dice the onion finely.
  12. 12. Dice the garlic finely.
  13. 13. Heat a pot on the stove.
  14. 14. Melt the margarine in the hot pot.
  15. 15. Add the diced onion to the margarine.
  16. 16. Add the diced garlic.
  17. 17. Sauté the vegetables until they are translucent and soft.
  18. 18. Sprinkle the flour over the onion and garlic mixture.
  19. 19. Mix the flour thoroughly into the vegetables.
  20. 20. Let the mixture foam briefly.
  21. 21. Grab a whisk.
  22. 22. Pour the oat drink into the pan gradually.
  23. 23. Stir constantly with the whisk while pouring.
  24. 24. Let the sauce simmer for about five minutes.
  25. 25. Continue stirring while cooking until the sauce becomes creamy.
  26. 26. Season the sauce with salt.
  27. 27. Season the sauce with pepper.
  28. 28. Grate some nutmeg over the sauce.
  29. 29. Stir the thyme leaves into the sauce.
  30. 30. Add the vegan cheese to the sauce.
  31. 31. Stir the cheese until it has melted.
  32. 32. Place the prepared vegetables into a baking dish.
  33. 33. Pour the cheese sauce over the vegetables.
  34. 34. Preheat the oven to 200 degrees Celsius.
  35. 35. Place the baking dish in the preheated oven.
  36. 36. Bake the casserole for about 30 minutes.

Nutrition per serving