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Prep
10m
Cook
50m
Total
1h
Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
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For
6
M
I
Veggie Layer
700
g
Aubergine, sliced into 1–1.5cm (1/2 inch) rounds
600
g
Sweet potatoes, peeled weight, sliced into 1cm (1/3 inch) rounds
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Per Serving
Calories
554kcal
Fat
20g
Carbs
76g
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Denise D
14 days ago
💯 This was one of the most delicious recipes I have made maybe ever! Somehow, all of the flavors just make for the most delicious dish! This is one of my top five favorite recipes of all time now! It freezes well, everybody I shared it with enjoyed it! Thank you so much!
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Gigi
13 days ago
Love it, Denise! Thrilled to hear it's in your top five and being enjoyed all around. Thanks for sharing the joy! 🌟
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V
Veronika
20 days ago
such a great recipe for autumn!! it’s so delicious and (obviously) smelled so good that i had to try it before taking a picture :))
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Gigi
20 days ago
The photo can wait when there’s something good coming out of the oven 😂 xx
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Isabelle
a month ago
Did this today and it was very delicious. My husband used the last carrot so I used parsnip which worked great. It takes some time to cook this but absolutely worth it. I personally wouldn't "need" the bechamel on top, but my husband liked it so I think it's just personal preference. I usually don't like aubergine so bonus points for making me eat and actually enjoy it 😉
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Gigi
a month ago
Aww, I love that you ended up enjoying the aubergine 🩷 And honestly, I think the topping is one of those things where everyone has their own preference. So glad it was worth the time for you xx
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Tommie Jo B
2 months ago
This pic is right before I left the broiler on a bit too long to brown up the top! This is such a delicious meal. Ate for dinner last night, lunch today and probably dinner again tonight! Easy to add other veggies too - another 10/10 🌟
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Gigi
2 months ago
Oh dear 😂 At least you got the photo before the broiler had its way with it! So glad you’re enjoying it so much xx
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Claire R
9 months ago
What a labor of love, this took a bit to make. I try aubergine every few years and I still don't like it. Everything else in this dish was so tasty!
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Gigi
9 months ago
Glad it was still a success (despite the aubergine!) xx
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Hilary Ebden
9 months ago
Took me a lil longer than said but the instructions are so clear it really helps.Ive never made a white sauce with olive oil but it tasted delicious and think this will be a hit with other veggies or salad. Thank you Gigi
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Gigi
9 months ago
Yay and well done! Its always a little tricky trying a new technique so glad it turned out well!! xx
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J
J W
9 months ago
Omg sooooo yum. Very nourishing, would highly recommend 🫶🏻✨
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Gigi
9 months ago
So happy you liked it! 😊
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S
Sara H
9 months ago
Delicious! It was the first time I've made a bechamel with olive oil so I was dubious, but it was absolutely amazing. 5* recipe, and we made 6 portions that we are excited to have over the Christmas break (which actually works out as 6 portions unlike a lot of recipes 😍)
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Gigi
9 months ago
So happy it came out well (and the photo looks great)! Happy tummies for the festive period is a great outcome! ❤️
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C
Carolynn
10 months ago
Major modifications. Since I did a big batch for freezing, I cooked in two glass pans that were approximately 13x9. I also did not make the topper because I’m freezing. Even without the top it is delicious! Other modifications: I ran out of brown lentils so I used split green mung beans (moong). I also added about 1/4 cup of chickpea flour because I wanted to. 😆 Definitely recommend.
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Gigi
9 months ago
Yay! Glad it turned out well - and well done you for the meal prep! xx
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Gabi S
10 months ago
The soy milk bechamel worked really well! I couldnt find sweet potatoes, so replaced them with pumpkin. Next time ill just use regular potatoes to try 😊
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Gigi
10 months ago
So happy it was a success! Love the swap with pumpkin 💚
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