Gratin of EGGPLANT and SEITAN.

Gratin of EGGPLANT and SEITAN.
(For 4 pers., preparation: + - 10 min.)


You need:
- 1 bag of grilled eggplant slices (or grill some yourself), thawed !
- 300 gr. chopped (bio) seitan, crumbled
- 100 gr. feta, crumbled
- 40 gr. butter 
- 40 gr. flower
- 50 cl. milk
- 1/2 tsp. cinnamon
- Salt & pepper
- a saucepan
- 4 ramekins
- a wisk

 

Preparation: 

Preheat the oven to 180 ° C. First we make the béchamel sauce: melt the butter in a saucepan, sprinkle with the flour, mix + - 1 min. with the whisk and add little by little, while constantly whisking, the milk. Let simmer for a few minutes, until the sauce thickened. Season with salt & pepper and a pinch of cinnamon powder. You can of course also replace the cinnamon  by ground nutmeg or cardamom. Pour 1/3 of the bechamel sauce in the 4 ramekins. Arrange half of the eggplant slices and half of the seitan in it. Cover again with 1/3 of the bechamel sauce and repeat with the remaining ingredients. Finish with the crumbled feta and seitan. Place in the oven and bake until golden brown, in 15 to 20 min. Eat some cuts focaccia, which you covered with olive oil and have grilled, with the gratin. TASTY !!
INFO:
A word about the (bio) seitan: this mixture made ​​from wheat gluten has been used for centuries in the East. The spicy flavor reminds of meat and that is why for many seitan is the ideal alternative in simmer and mince dishes. And a good start for a beginning vegetarian  ;-)  By the way, seitan contains a lot of oligo-elements.

Eat them,

The Veggie Lady
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