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Time of preparation: 40+ min

Difficulty: medium

Serves 4

For the eggplants


  • 4 eggplants

  • 1 leek

  • 200 g tofu with basil

  • 2 zucchini

  • 2 tsp Italian seasoning

  • salt and pepper

Scoop the flesh out of the eggplants (keep it for the filling), season mildly with salt, place skin-side down onto a baking tray and bake at 200°C for about half an hour or until soft and about medium done. They will become well-done when baked with the filling. Place the eggplant flesh and leek into a food processor and blend until coarse breadcrumbs structure. Place the mixture in a bigger bowl. Then blend tofu in the food processor and combine with the eggplant flesh. Add finely sliced zucchinis, spices, and season with salt and pepper. Quickly sauté the mixture and fill the eggplants.

For the tomato sauce


  • 1 jar sliced tomatoes

  • 1 tsp dried basil

  • salt

Put all the ingredients in a bowl and mix well. Remove the eggplants from the baking tray, pour the sauce into the pan and place the eggplants back.

For the topping


  • 1/2 silken tofu

  • 3 tbs nutritional yeast

  • 1/2 cup soy milk

  • some cashew nuts

  • salt and pepper

  • bunch of cilantro

Place all ingredients, except cilantro, in a blender and blend until smooth. Pour the mixture over the eggplants. Bake at 200°C for about half an hour or until the topping has a golden-brown crust. Sprinkle with cilantro and serve. It goes very well with cauliflower rice or pumpkin carrot mash.

Use your imagination and tailor the recipe to your taste.

Enjoy in creativity and Bon Appétit.


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