1 eggplant
red potatoes (you can use regular potatoes, too. but these are so pretty.)
1 onion
2 cloves garlic
thyme
rosemary
1 tomato
1 carrot
béchamel sauce (made from vegan butter, flour, soymilk, salt, pepper, nutmeg, squeeze of lemon juice and/or 1 teaspoon mustard)
salt, pepper, bay leave
oil
Cut eggplant in half and scoop out most of each half to make eggplant shells.
Cut onion and garlic finely into small cubes. Fry in 2-3 tablespoons oil together with fresh thyme and rosemary until the onions start to get translucent.
Cut the scooped out parts of the eggplant and add to onions and garlic, stir well. Add a finely diced tomato. Fry for 3 or 4 minutes, the eggplant hasn't to be done, as it will bake for over 20 minutes.
Cut a carrot into thin stripes.
Fill a casserole with 1-2 cm cold water. Place eggplant halfs into casserole and fill with the fried eggplant-onion-mix. Put carrot sticks and one or two bay leaves around the eggplants, season with salt and pepper.
Cover the eggplants with a thick batch of béchamel sauce. A part of it will drop into the water during baking time and melt together with the water to a delicious sauce. The rest will remain on top of the eggplants and will build a yummy, thick, golden, slightly crusty béchamel layer.
Cover the casserole with tin foil and bake in the oven for about 20 minutes. First 10 minutes on high heat, then reduce to medium heat. Also, after the first 10 minutes you can prepare your potatoes and cook them for about 20 minutes with a little salt.
After the casserole has been in the oven for 20 minutes, remove tin foil and bake for another 5-10 minutes until the béchamel looks golden, slightly brown and crusty.
Serve with a few potatoes (drizzle a little bit of the sauce over them).
The eggplant is so tender, it's unbelievable.
