• 2 medium eggplants
  • 1 tablespoon of spices of your choice
  • 2 tablespoons of olive oil
  • 1/2 cup tomato sauce
  • 10 cherry tomatoes, halved
  • 1/2 cup vegan cheese, tofu, or vegan cottage cheese
  • Fresh parsley for garnish


  • Step 1: Pre-heat the oven at 180 °

  • Step 2: Line a baking sheet with parchment paper

  • Step 3: Cut each eggplant in half lengthwise and cut diagonally into small lozenges

  • Step 4: Place the eggplant halves on the prepared baking sheet, drizzle with olive oil and sprinkle with seasonings

  • Step 5: Take it to the oven for 20 minutes, remove it from the oven but do not turn off the heat

  • Step 6: Love the eggplant with a fork to make room for the filling

  • Step 7: Cover it with tomato sauce, cherry tomatoes and the cheese (or tofu, or vegan curd)

  • Step 8: Back in the oven for another 10 minutes or until the cheese is melted and the tops are golden brown

  • Step 9: Serve hot, garnished with fresh parsley


  • 1: You can replace the vegan cheese with tofu or vegan cream cheese