Aubergine and Potato Bake

Ingredients
1 kg 2 lbs potatoes, peeled
1/2 tsp vegan margarine
1 Tblsp oil
2 large onions, peeled and sliced
2 large aubergines, sliced
225 gms 8 ozs tofu
1 container thick soya yoghurt
Method
Pre-heat the oven to 190C, 375F, Gas Mark 5.
Cook the potatoes in boiling, salty, water for 10 minutes. Drain, allow to cool and slice.
Heat the oil in a frying pan and cook the onions until soft.
Grease an oven-proof dish with a little vegan margarine.
Starting and finishing with aubergines, arrange the vegetables in layers in the dish. Between the layers crumble the tofu and season to taste. Spread the yoghurt over the top.
Cover the dish and bake for 90 minutes until the vegetables are soft.
Serve hot with green vegetables.
Serves 4 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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