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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🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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Claire R
3 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
3 months ago
Glad it was still a success (despite the aubergine!) xx
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Hilary Ebden
3 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
3 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
3 months ago
Omg sooooo yum. Very nourishing, would highly recommend 🫶🏻✨
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Gigi
3 months ago
So happy you liked it! 😊
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S
Sara H
3 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
3 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
3 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
3 months ago
Yay! Glad it turned out well - and well done you for the meal prep! xx
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Gabi S
4 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
4 months ago
So happy it was a success! Love the swap with pumpkin 💚
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Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
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
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
554kcal
Fat
20g
Carbs
76g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
Claire R
3 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!
Like
Reply
Cancel
Gigi
3 months ago
Glad it was still a success (despite the aubergine!) xx
Like
Reply
Cancel
Hilary Ebden
3 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
Like
Reply
Cancel
Gigi
3 months ago
Yay and well done! Its always a little tricky trying a new technique so glad it turned out well!! xx
Like
Reply
Cancel
J
J W
3 months ago
Omg sooooo yum. Very nourishing, would highly recommend 🫶🏻✨
Like
Reply
Cancel
Gigi
3 months ago
So happy you liked it! 😊
Like
Reply
Cancel
S
Sara H
3 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 😍)
Like
Reply
Cancel
Gigi
3 months ago
So happy it came out well (and the photo looks great)! Happy tummies for the festive period is a great outcome! ❤️
Like
Reply
Cancel
C
Carolynn
3 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.
Like
Reply
Cancel
Gigi
3 months ago
Yay! Glad it turned out well - and well done you for the meal prep! xx
Like
Reply
Cancel
Gabi S
4 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 😊
Like
Reply
Cancel
Gigi
4 months ago
So happy it was a success! Love the swap with pumpkin 💚
Like
Reply
Cancel
