Dairy-Free Cheesy Baked Aubergine
Indulge in the creamy, savory goodness of Dairy-Free Cheesy Baked Aubergine, a wholesome, plant-based dish that's perfect for vegans and dairy-free eaters alike. This recipe transforms tender roasted aubergine slices into a layered masterpiece, featuring a vibrant tomato and red pepper sauce, fresh basil, and a rich, velvety cashew-based "cheese" sauce infused with nutritional yeast for that signature cheesy flavor—without dairy! Each bite is bursting with Mediterranean-inspired flavors, complemented by aromatic dried oregano and zesty lemon juice. Easy to prepare yet elegant enough for entertaining, this dairy-free baked aubergine pairs beautifully with a crisp green salad or crusty bread. Whether you're embracing a dairy-free lifestyle or simply looking for creative ways to enjoy eggplant, this recipe delivers comfort food satisfaction—minus the dairy!
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 200 grams, halved cherry tomatoes
- 1 small, diced red bell pepper
- 5 tablespoons nutritional yeast
- 10 leaves, chopped fresh basil leaves
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 100 grams, soaked in water for 2 hours cashew nuts
- 100 ml water
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 200°C (390°F).
Slice the aubergines lengthwise into 1 cm thick slices and sprinkle with sea salt on both sides. Set aside for 10 minutes to let them sweat.
Pat the slices dry with a paper towel to remove excess moisture and salt.
Brush the aubergine slices lightly with olive oil on both sides and arrange them on a baking tray lined with parchment paper.
Bake the aubergine slices for about 15 minutes, or until they start to soften, then remove from the oven.
While aubergines are baking, heat 1 tablespoon of olive oil in a pan over medium heat.
Add the chopped onion and garlic, sautéing until the onion turns translucent.
Stir in the cherry tomatoes and red bell pepper and cook for another 5 minutes until the tomatoes soften.
In a blender, combine the soaked cashew nuts, water, lemon juice, nutritional yeast, 1 tablespoon of olive oil, sea salt, and black pepper.
Blend until smooth to create the creamy dairy-free cheese sauce.
Layer the softened aubergine slices in a baking dish, followed by a layer of the tomato mixture, and then the cheese sauce.
Repeat the layering process with the remaining ingredients, finishing with a layer of cheese sauce on top.
Sprinkle the chopped basil and dried oregano over the top.
Bake in the preheated oven for 30 minutes or until the top is golden and the edges are bubbling.
Let the dish cool for a few minutes before serving to allow the layers to set.
Serve warm and enjoy your dairy-free cheesy baked aubergine!
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 55.0 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4251 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
