Vegetarian

Potato and Eggplant Gratin is for Dinner.

Potato and Eggplant Gratin takes 15 minutes to prepare.

Potato and Eggplant Gratin takes 60 minutes to cook.

Potato and Eggplant Gratin makes 4 servings.

The ingredients for Potato and Eggplant Gratin are:

* Red Potato, 907 grams
* Coconut Oil, 1 tbsp
* Onions, raw, 1 large
* Garlic, 4 clove
* Rooster Brand Firm Tofu, 400 gram(s)
* Red Ripe Tomatoes, 6 plum tomato
* *Whole Wheat Flour, 0.25 cup
* Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
* Tahena's Vegan Oat Milk Yogurt, 1 cup

Here is how you make Potato and Eggplant Gratin:

slice and boil potatoes until tender, drain and cool.Sautee onions and garlic until translucent, add diced tofu, pureed tomatos (2 of them) and 1 1/4 cups water. Simmer for 10 min. Arrange layer of potatoes in bottom of baking dish. Put in all onion/tofu mixture, spread evenly.Layer remainder of tomatoes sliced over top, then sliced eggplant over that. Layer potatoes over that. Whisk desired spices into vegan yogurt, pour over top of potatoes.Bake at 375 for 50 min. Serves 4Number of Servings: 4Recipe submitted by SparkPeople user LADY_TAHENA.

The nutritional information for Potato and Eggplant Gratin is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 421.5

• Total Fat: 11.4 g
• Cholesterol: 0.0 mg
• Sodium: 29.3 mg
• Total Carbs: 63.1 g
• Dietary Fiber: 11.3 g
• Protein: 19.1 g

The dietary needs meet for Potato and Eggplant Gratin is Vegan