Tomato & Eggplant Casserole (vegan)

July 28, 2019

Perfect for #meatfreemondays this winter warmer is the ultimate one-pan-wonder. Re-created here by @laurenmelissa_baker.

Ingredients

1/4 cup Nuttelex plant based butter

1 onion, finely sliced

6 garlic cloves, crushed

1 kg eggplant, cut into 2cm cubes

750 g ripe tomatoes, chopped

1 tbsp sugar

1 bay leaf

60 ml plant milk

40 g shredded dairy-free cheese

40 g panko breadcrumbs

olive oil spray

Directions

1Pre-heat oven to 180°C.

2Spray olive oil over large frying pan then add Nuttelex and gently melt over medium heat.

3Add the onion and cook, stirring often, for 5 minutes or until the onion is soft.

4Add the garlic and cook for another minute.

5Add the eggplant and cook for 15 minutes or until the eggplant starts to turn golden.

6Stir in the tomatoes, sugar and bay leaf, then season with salt and pepper.

7Cook, stirring often for another 10 minutes until all the liquid has evaporated.

8Add the milk and cook for another 5 minutes.

9Sprinkle with the shredded dairy-free cheese and panko breadcrumbs. Spray a little olive oil over the panko breadcrumbs to help them brown.

10Bake in the oven for 20 minutes or until golden. Serve hot, straight from the frying pan.

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