Dairy-Free Cheesy Baked Aubergine

Transform your weeknight dinner routine with this irresistible Dairy-Free Cheesy Baked Aubergine recipe, a plant-based take on a classic comfort dish! Featuring tender layers of roasted aubergine (eggplant), a vibrant tomato and red bell pepper sauce, and a luxuriously creamy, cashew-based “cheese” sauce, this dairy-free delight is bursting with Mediterranean-inspired flavors. Nutritional yeast adds a cheesy depth to the sauce, while fresh basil and oregano deliver a fragrant, herbaceous touch. Perfectly golden and bubbling, this gluten-free and vegan-friendly casserole is as wholesome as it is satisfying. Whether you're catering to dietary restrictions or simply exploring delicious dairy-free options, this recipe is a must-try! Serve it up warm for four, and watch it become a new family favorite.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

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.

Step 3

Pat the slices dry with a paper towel to remove excess moisture and salt.

Step 4

Brush the aubergine slices lightly with olive oil on both sides and arrange them on a baking tray lined with parchment paper.

Step 5

Bake the aubergine slices for about 15 minutes, or until they start to soften, then remove from the oven.

Step 6

While aubergines are baking, heat 1 tablespoon of olive oil in a pan over medium heat.

Step 7

Add the chopped onion and garlic, sautéing until the onion turns translucent.

Step 8

Stir in the cherry tomatoes and red bell pepper and cook for another 5 minutes until the tomatoes soften.

Step 9

In a blender, combine the soaked cashew nuts, water, lemon juice, nutritional yeast, 1 tablespoon of olive oil, sea salt, and black pepper.

Step 10

Blend until smooth to create the creamy dairy-free cheese sauce.

Step 11

Layer the softened aubergine slices in a baking dish, followed by a layer of the tomato mixture, and then the cheese sauce.

Step 12

Repeat the layering process with the remaining ingredients, finishing with a layer of cheese sauce on top.

Step 13

Sprinkle the chopped basil and dried oregano over the top.

Step 14

Bake in the preheated oven for 30 minutes or until the top is golden and the edges are bubbling.

Step 15

Let the dish cool for a few minutes before serving to allow the layers to set.

Step 16

Serve warm and enjoy your dairy-free cheesy baked aubergine!

Nutrition Facts

Serving size	(1700.3g)

Amount per serving	% Daily Value*
Calories	1445.3

Total Fat 91.6g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3032.7mg	0%
Total Carbohydrate 133.9g	0%
Dietary Fiber 45.2g	0%
Total Sugars 55.0g
Protein 45.5g	0%

Vitamin D 0IU	0%
Calcium 233.5mg	0%
Iron 12.8mg	0%
Potassium 4251.3mg	0%

*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.

Source of Calories

Fat: 53.5%

Protein: 11.8%

Carbs: 34.7%