Review: Aubergine, shiitake and ricotta bake
Oh goodness, this was very tasty. We found the recipe at delicious magazine’s blog. It was delicious, however, a bit labor intensive to make.
First grilling the eggplants. The tomato sauce was delicious an interesting combination of Asian seasonings and shiitaki mushrooms with the tomato eggplant Mediterranean vegetables. It was easy to make it vegan, merely by making our own vegan ricotta from soy yogurt, nutritional yeast and a bit of cashew butter and miso. We will definitely be ejoying this more often over the year and hope you give it a try as well.