I had an aubergine (eggplant) sitting in the fridge that needed eating. My original thought was that I would make an aubergine stew, but on also finding a bag of parsnips left that idea soon changed! Don’t you just love mashed parsnips and potatoes!
For the pie you will need:
1 aubergine cut into chunks
2 onions chopped
2 cloves garlic minced
4 carrots sliced
1 tin chopped tomatoes
1 tin kidney beans drained
2 Kallo stock cubes
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon sugar
For the mash topping you will need:
5 parsnips sliced
4 large potatoes sliced
1 or 2 tablespoons vegan margarine
Start by making the mash. Boil parsnips and potatoes until soft, drain and mash with margarine.
While the mash is cooking prepare the filling. Fry the onion and garlic in a little oil (of your choice) until softened. Add carrots and cook for a while. Add aubergine and cook for a little longer. Add the herbs and combine well. Add stock cubes, water and chopped tomatoes. Give it all a good stir and leave to simmer for about an hour. If you’re in a hurry just cook for half an hour. However, the longer you let it cook the more the flavours combine to make it nice and rich.
Pour the mixture into a large glass dish and top with the mash. I like to sprinkle some nutritional yeast on top to add to the different layers of flavour!
Put in the oven at 200C and leave for between 10-20 minutes. It should just start browning on top – lovely! Eat and enjoy! We had ours with a mixed leaf green salad, cucumber and tomato.