This stuffed eggplant casserole is entirely vegan, gluten free, plant based, cheesy and easy to make. It’s fulfilling, delicious, satisfying for everyone. It takes a few steps to make. It took me about 1 hour to do it all. You can feed many people and also get all your veggie servings for the day.
Eggplants are fruits originally native to the Indian subcontinent and now found throughout the world in different cuisines. While often considered a vegetable, it is actually a fruit. It is also known as brinjal, melongene, aubergine, and guinea squash. They are a high-fiber, rich in nutrients and comes with many potential health benefits.
Eggplants have crucial elements that can improve your gastrointestinal health. Eggplants have a range of health benefits, including an ability to help build strong bones, reduce the symptoms of anemia, and increase cognition. They are linked with reducing the risk of heart disease to helping with blood sugar control and weight loss!
Eggplants are a simple and delicious addition to any healthy meal!
TIP: **If you are looking to make a lighter version of this recipe for weight loss purposes; I'd recommend skipping the potatoes in its entirety, reduce the use of any plant based cheese and eating a lower volume.
6 large organic potatoes
3 medium/large organic eggplants
1 medium organic onion
3 organic garlic cloves
3 large organic carrots
3 stalks of organic celery
1 Tbsp coconut amino, or amino liquids (optional)
3 Tbsp Nutritional Yeast (optional) will give a natural vegan cheesy flavor
1 cup organic tomatoe puree
1 cup organic coconut milk (canned is thicker)
2 teaspoons olive oil
Salt, pepper, paprika and your favorite seasonings
Cayenne pepper to add spice (optional)
1/2 cup purified water
For topping: Garnish with parsley, basil, red peppers and your favorite vegan shredded cheese
Preheat the oven to 200°C / 390° F
Step 1: Potatoes
Cut your potatoes in very small dices, rounded forms. I used my food processor with a special blade to do this in just a few seconds.Place half of your servings of potatoes (3 pieces) already cut to boil in boiling water for 5 min, strain and place to the side. The other half of your potatoes serving (3 pieces) do not boil, but bake them in oven separately. (This step is optional but I like my potatoes a bit crunchy so the mix has both soft (boiled) and crunchy (baked) bite pieces. Roast the half serving for about 10 min at 200°C / 390°F with salt, olive oil and pepper. See step 2 to bake your eggplants at the same time to save time!
Step 2: Cut and prep the Eggplants
Cut the eggplants in half and scoop the inner portion out cutting it gently leaving an inch inwards with eggplant flesh. The inner scoop flesh place it in a food processor. Place the eggplants bodies on a baking pan and brush each cut side with olive oil and sprinkle with salt, paprika, pepper. The eggplant will start sweating after you add salt which will make them brown looking. Place the eggplants on a greased baking sheet and bake them for about 10 minutes at 200°C / 390°F. You can bake your eggplant with half of your potatoes serving together as seen in the photo.They should still be firm outside and able to hold their shape after baking, so do not leave for too long. They will all bake again in step 6. When done, remove from oven and set aside.
Step 3: The sauce filling
While eggplants and potatoes are doing its thing in the oven, place the inner flesh of the eggplants (step 2) that you scooped out in a food processor and add garlic, onions, carrots, celery, 1 can of organic coconut milk and mix all. Place in a heated pan on the stove and cook for about 10 min. Add your favorite condiments, salt, peppers, coconut aminos or amino liquids. Add the tomatoes puree and nutritional yeast. Simmer for about 10 more minutes until the tomatoes have reduced and thickened. Add purified water if it gets too thick. Set aside.
Step 4: Assembling, back in oven
Grease a baking glass casserole with organic olive oil and on the bottom add a mix of both the half portion of water boiled potatoes and the other portion of the roasted baked potatoes. Add additional seasonings and or vegan cheese in this step. Place sauce on top leaving some space in between to allow potatoes to breathe. Proceed with more layers of potatoes slices, leaving some of the sauce filling to stuff the eggplant. All the way on top, place empty baked eggplants bodies and fill in the eggplants with the rest of the sauce filling as seen on the photos.
Step 5: For the toppings
For decoration and extra flavors: add basil, parsley or cilantro, red peppers on top of the casserole meal and add more plant based vegan cheese. I used a coconut based vegan cheddar-aged cheese.
Step 6: Bake all together again in the oven for around 20 minutes at 200°C / 390° F
Add more plant based parmesan cheese if you desire before serving! Serve warm
This can easily be heated again in the oven and can stay in the fridge for about 2-3 days max.
Enjoy and share your results with me on social media!! For direct link to my social media platforms olgajob.com/connect