Cheese Stuffed Eggplant with Spinach (Vegan)


Prep-time: 20 minutes      Cooking time: 15 min      Calories: 193.3              

Aubergines, for many better known as eggplant are an excellent source of fiber and vitamin B1 and B6 and potassium.

In this recipe they are paired with spinach and two types of cheese, the vegan varieties do a good job here. A rich tomato sauce completes the dish.

Ingredients:     Serves: 4

  • 8 slices eggplant (1/4 inch thick)
  • 2 tbsp olive oil
  • 2 cloves garlic (grated)
  • 2 ½ cup baby spinach
  • 2 tbsp onion (chopped)
  • 1 tbsp olive oil
  • 1 cup vegan cashew ricotta
  • 4 tbsp bread crumbs
  • 4 tbsp vegan Parmesan
  • Salt and pepper

 For the tomato sauce:

  • 2 cups ripe tomatoes (chopped)
  • 2 tbsp red onion (chopped)
  • 2 cloves garlic (grated)
  • 2 tbsp olive oil
  • 1 tsp ground oregano
  • 1 tbsp basil leaves (chopped)


  • Pre-heat an oven to 325 F
  • Slice the aubergine lengthwise in slices. Place them on a baking sheet, brush with the olive oil and sprinkle the garlic. Bake in the oven for 10 minutes.
  • Heat the other tbsp. olive oil in a skillet to medium heat, add the onion and fry for 30 seconds, add the spinach and stir fry until the spinach has wilted, 3 to 4 minutes, remove from the pan and allow cooling in a sieve, so the excess water can drain out.
  • Meanwhile make the tomato sauce by heating the olive oil in a sauce pan to medium heat, add the onions and garlic and fry for 2 minutes. Add the tomatoes and a little water or vegetable stock, to help soften the tomatoes, lower the heat add oregano and basil, cover the pan and simmer for 10 minutes.
  • Transfer the mix to an up-right blender when the tomatoes have softened, blend smooth and return to the pan.
  • Chop the spinach (if needed) add the ricotta and combine, season the mix.
  • Place the aubergine slices in a rimmed ovenproof dish such that they hang half way over the edge. Spoon the spinach over the slices and fold over.
  • Ladle 2/3 of the tomato sauce over the aubergine, reserve the balance for plating.
  • Combine the parmesan with the breadcrumbs and sprinkle over the aubergine.
  • Finish baking in the oven for 15 to 20 minutes or until the breadcrumbs are brown and crisp.
  • Serve with the balance tomato sauce.

Note: If you make this dish ahead of time and leave in the fridge overnight, slicing is very easy with an edged knife, re-heat for a few minutes in the oven.


Nutritional values are manually calculated and based on the ingredients specified.

Nutritional value per serving:

  • Calories: 196.3
  • Fat: 9.2 g
  • Saturated Fat: 1.6 g
  • Sodium: 181.2 mg
  • Carbohydrate 23.2 g
  • Protein: 8.7 g
  • Dietary fiber: 3.2g

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