Main courses, Recipes

Roasted eggplant

16. February 2016


  • 2 big eggplants
  • 1 onion
  • 4 cloves garlic
  • 400 g tomato paste
  • 1 tsp oregano

  • 2 tsp basil
  • freshly ground pepper
  • 1 tsp rice syrup
  • salt (to taste)
  • 1 can cannelini beans

  • 1 tbsp nutritional yeast
  • 1/2 tsp oregano
  • cayenne
  • salt
  • 1 cup spinach


  1. Preheat oven to 180C.
  2. Peel the eggplants into slices, put on a parchment-covered baking sheet and bake until the slices are a bit shriveled.
  3. Sauce: Cut the onion and garlic into cubes and sauté them on a pan. Add tomato paste, oregano, basil, rice syrup, black pepper and salt (if necessary). Let it cook until the sauce thickens.
  4. Filling: Put the beans, nutritional yeast, oregano, basil, cayenne, black pepper, salt and spinach in a food processor and process until smooth.
  5. Preheat oven to 180 C again.
  6. Oil a casserole dish, put a thin layer of sauce on the bottom of the dish, arrange the eggplant over the sauce, spread the filling over that. Drizzle lightly with sauce. Repeat layers. The sauce should be the top layer.
  7. Enjoy 🙂

Roasted eggplant






Inspired by @Fat Free Vegan

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