Stuffed Eggplant rolls, Greek style


In this vegan masterpiece, tender eggplant slices are filled with a creamy blend of tofu and cashew cheese, evoking the flavours of the Mediterranean. Baked to perfection in a flavourful tomato sauce and topped with nutritional yeast, it’s a dish that tantalizes your taste buds with every bite. Creamy, Greek-inspired, and absolutely delicious – a must-try for all food enthusiasts.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 3



🌱1 large eggplant

🌱120 g salted tofu

🌱80 g cashew cheese

🌱300 ml tomato sauce

🌱50 g corn flour

🌱Nutritional yeast for topping

🌱1 tsp lemon juice

🌱15 g walnuts

🌱Salt and pepper to taste. Olive oil for spraying

How to prepare:

  1. Begin by slicing the eggplant into thin, long slices.
  2. Combine corn flour and salt, then use this mixture to coat the eggplant slices evenly.
  3. In a pan with a light coating of olive oil, fry the coated eggplant slices on both sides until they are golden and set them aside.
  4. For the filling, create a creamy paste by blending tofu, cashew cheese, and lemon juice.
  5. Place approximately 1 teaspoon of this mixture onto each eggplant slice and roll it up.
  6. In a baking dish, create a base layer of tomato sauce.
  7. Arrange the eggplant rolls tightly side by side in the dish.
  8. Add another layer of tomato sauce on top and sprinkle with nutritional yeast for extra flavor.
  9. Bake in a preheated oven at 200 degrees Celsius for about 20 minutes.
  10. To serve, garnish with fresh parsley, roasted walnuts, plant-based unsweetened yogurt, and a drizzle of olive oil for a perfect blend of tastes and textures. Enjoy!


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