Squash Eggplant Bake


500g squash, 1″ slices
500g eggplant, 1″ slices or halved

Bean Bolognese
2 tbsp butter or olive oil
2 cloves garlic
2 stalks onion leeks
250g cherry tomatoes or regular tomatoes
150g fragrant beans, soaked, sprouted and cooked
500ml bean water or as needed
2 tsp Italian seasoning (thyme, oregano, rosemary)
To taste salt
To taste pepper

Cheese Sauce
500ml cashew cream
250ml all purpose cream
250g cheese (we used cheddar and pepperjack for this)
1 tsp nutritional yeast (optional)
To taste salt
To taste pepper


  1. Grill the squash and eggplant. Season with salt and pepper. Set aside.
  2. Make the bean bolognese: Heat oil or butter in a pan. Sauté garlic and onion leeks until aromatic. Add the cherry tomatoes, sauté for 3 to 5 minutes. Add the beans with the cooking liquid. Simmer for about 15 minutes. Add more water if necessary, it should be slightly thick but not dry. Set aside.
  3. Make the cheese sauce by combining all ingredients in a pot.
  4. Assembly: Layer the components in a casserole dish in this order–squash, bean bolognese, cheese sauce (make sure you have enough to cover the final layer), eggplant. Repeat as necessary. Finish up with the cheese sauce and bake in a pre-heated oven for 30 minutes then broil until brown. You can also prepare this in advance, keep in your fridge and bake when needed.

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