You are here

Member since September 2007

Creamy Eggplant Casserole

What you need: 

olive oil, as needed
5-6 potatoes, sliced
1 large red onion, sliced
1 large eggplant, sliced
4 tomatoes, sliced
3/4 cup tahini sauce with garlic
salt and pepper, to taste
1 cup plain nondairy milk (I use soy)
baby spinach leaves, to serve

What you do: 

1. Preheat oven to 350 degrees F. Coat large glass baking pan with olive oil. Layer in potatoes, onions, eggplant, tahini sauce, and tomatoes.
2. In between each layer, generously coat the vegetables with olive oil, salt and pepper.
3. Cover pan with milk to coat all vegetables. Bake for 45-60 minutes, covered. Serve on a bed of fresh spinach leaves.
I like to serve this casserole with tofu cubes or tofu cutlets coated in BBQ sauce; great combo! Enjoy!!!

Preparation Time: 
Cooking Time: 


this one is great!  I would add more tahini sauce, and maybe add garlic to the potatoes to flavour them more.  The spinach is very key, a great addition.  Huge hit with the boyfriend too, leftovers lasted less than 24hrs.    ;D

Log in or register to post comments