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  • 1 potato (peeled 450 g)
  • 1 piece of eggplant (315 g without ends)
  • 1 bell pepper (185 g without seeds)
  • 100 g of olives
  • 1 head of red onion (cleaned 187 g)
  • 2 cloves of garlic (cleaned 8 g)
  • 100 g Mill & Folks pea protein granules
  • 300 g hot water
  • 1 bottle of olive tomato sauce (350 g)
  • 50 g of concentrated tomatoes
  • smoke aroma
  • Himalayan salt, ground black pepper, cinnamon
  • fresh basil, thyme
  • pinch of stevia powder (optional)
  • 110 g of olive oil
For the cashew bechamel:


Soak the cashews in clean water the night before or in hot water for a few hours. Cut the eggplant into thin slices, add salt and let the juice drain. Peel the potatoes and cut them into thin slices, then fry them in hot olive oil until half has done. Absorb the moisture from the eggplant slices with a paper towel and fry them half in the remaining oil from the potatoes. Cut the onion into small pieces and fry in the remaining oil. Add the chopped bell pepper and fry. Then add the olives cut into rings, spices, granules, tomato sauce, smoke aroma, stevia powder, concentrated tomatoes and spices. Let's put it together. For the cashew bechamel, rinse the cashews under clean water, then use a knife chopper to make a creamy mixture with the other ingredients.

Lightly coat our baking dish (19 x 27 cm) with olive oil, then line up the fried potatoes, season with salt and pepper and add a few thyme leaves. Spoon the ragout over it, then add the eggplant slices. Spread the cashew mixture evenly over it and bake in a preheated oven at 190 degrees for 50-55 minutes with bottom-up baking.


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