Eggplant & Zucchini Bake

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Eggplant and Zucchini Bake

Vegetarian. Dairy Free. Vegan. Refined Sugar-Free. Gluten Free. Makes 4 meal preps.

Eggplant and zucchini are a match made in heaven especially when coupled with a rich tomato sauce. That is exactly what you get here. The baked almond feta gives rich creamy pockets to the dish and the dried porcini mushrooms give it a delicious edge. Served with brown rice and greens beans for a simple yet satisfying dish.

330g eggplant
370g of zucchini
1/2 cup of tomato paste
1 cup of Passata
50g of baked almond feta, any other nut based cheese, or goats cheese
1/4 tsp of salt
1/4 tsp of pepper
1/4 tsp of chilli flakes
1 tsp of dried basil
Garlic infused olive oil
1 cup of shredded kale
100g green beans
1 cup brown rice w/ 2-2.5 cups of water
Nutritional yeast
Dried pochini mushrooms
Hemp seeds


Pre-heat oven to 160 degrees.

Slice zucchini and eggplant into thin rings. Lay the eggplant down onto a cooling tray and sprinkle of generous amount of salt on the top of each piece to draw out some of the bitter liquid. Let sit for 15-20mins, you will begin to see moisture being drawn out of the eggplant and beads will form on top. Rinse the salt off and pat dry with a clean tea towel or paper towel.

Mix the tomato paste, passata, basil, chilli flakes, salt and pepper together in a bowl and begin layering the ingredients into a square oven proof casserole dish. The layering should be done in the order of tomato paste mix, then zucchini and eggplant, followed by kale, almond feta and a drizzle of garlic infused olive oil, continue repeating this layering order until you have run out of vegetables and sauce.

Place the dish in the oven for 60mins and begin preparing the accompaniments. Put 1 cup of uncooked brown rice in a pot with 2-2.5 cups of cold water. Turn the heat to a simmer and place a lid on the pot for 15mins, checking in occasionally to ensure there is still enough water in the pot and giving it a stir.

When the rice is done and no longer tasting super nutty when sampled, drain off the liquid and serve up into 4 containers and, if you are using it, sprinkle each with nutritional yeast. Cut the ends off your green beans, steam them lightly and add them alongside the rice. Once the bake is done remove it from the oven, divide it into 4 squares and pile into the containers with a scattering of hemp seeds and porcini mushrooms to finish off the meals.


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