A traditional Greek dish made with eggplant and minced beef – this is the vegan version

2-3 leeks finely sliced & dry stir fried or with coconut oil

2-4 cups coarsely grated or chopped eggplant – add to leeks

1-2 cups coarsely grated carrots – add to eggplants

2-4 cups mushroom pieces finely chopped – add to carrots

Add 1 tsp. M-A Seasoning salt

1 tsp. cinnamon

1 tsp. ground cumin

½ tsp. ground coriander

Simmer gently until eggplant is well cooked

Add

2 cups tomato puree or chopped tomatoes – simmer 5-10 minutes

Steam 4-8 large potatoes, cool and slice

2-4 large Eggplants – sliced and dry roasted with M-A Garlic & Herb salt

1-2 cups cashew cream made with 1 cup cashews, 2 heaped tsp ready made mustard

1 tsp. M-A Garlic & herb salt

1 cup water

blend until smooth and creamy

Layer the potatoes in the bottom of a medium – large baking dish

Top with mushroom, leek, veg

Top with sliced and roasted eggplant

Top with cashew cream

Bake at 180oC for 30 minutes until top has set

Serve with fresh salad