Not that I want to be a fancy cook, but I try to find some variations on classical recipes, avoiding lactose.
Half 2 medium sized eggplants. Make some incisions and spread some olive oil. Bake for 30 mins in the oven at 180°. Cool down.
In the meanwhile, prepare a tomato sauce with 1 chopped onion, 2 chopped garlic cloves, 1 spicy pepper and 500 ml of passata. Add 1 table spoon of dried basil, pepper, salt and 2 table spoons of balsamico vinegar (or red wine). Add a can of drained chickpeas.
In another pan, heat 1 table spoon of butter. Add 1 table spoon of flour and 2 chopped garlic cloves. Bake for a few mins and stir constantly. Add 500 ml of oatmilk and 1 teaspoon of dried thyme, pepper and salt. If the sauce isn’t thickening enough, mix a few spoons of the sauce with cornflour, which you’ll find in the cupboard in the small pot with blue cover. If you notice the sauce is still not thickening, taste the sauce first, then the starch, and what happened? Powdered sugar looks exactly the same as cornflour ;-). Okay, how to camouflage this instead of throwing it? First add extra salt and pepper (or a small vegetal cube), then use real cornflour.
Remove the meat from the eggplant. Mix the meat with the white sauce. Refill the eggplant, first with the tomato sauce, then with the ‘special’ white sauce. Bake in the oven at 200° for 30 mins.
Not really attractive, but still tasty dish!