Vegan Cheesy Baked Aubergine
Indulge in the rich, savory goodness of Vegan Cheesy Baked Aubergine, a plant-based twist on a comfort food classic. This recipe stars tender slices of golden-baked aubergines (eggplants) smothered in a velvety vegan cheese sauce, made from nutritional yeast, almond milk, and a medley of flavorful spices like smoked paprika and garlic powder. A crispy breadcrumb topping adds the perfect crunch, while a sprinkle of fresh parsley elevates each bite. With simple steps and wholesome ingredients, this satisfying dish is ideal for weeknight dinners or as a centerpiece for your next plant-based feast. Ready in just under an hour, this vegan baked aubergine recipe delivers irresistible flavor that's dairy-free, gluten-optional, and utterly crowd-pleasing.
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Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 cup nutritional yeast
- 1 cup unsweetened almond milk
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Slice the aubergines into ½-inch thick rounds.
Lay the aubergine slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
Bake the aubergine slices in the preheated oven for 25 minutes, flipping halfway through, until they are golden and tender.
While the aubergines are baking, prepare the vegan cheesy sauce. In a saucepan over medium heat, combine the nutritional yeast, almond milk, cornstarch, garlic powder, onion powder, smoked paprika, lemon juice, and a pinch of salt.
Whisk constantly until the mixture thickens, forming a creamy sauce. This should take about 5 minutes. Remove from heat.
Once the aubergines are done, remove them from the oven and pour the cheesy sauce evenly over the top.
Sprinkle the breadcrumbs over the cheesy aubergine slices.
Return the baking sheet to the oven and bake for another 15 minutes until the top is golden and slightly crispy.
Remove from the oven and let it cool for a few minutes before serving.
Garnish the baked aubergine with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 25.6 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 541 mg | 42% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1806 mg | 38% | |
*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.
