For the eggplants

  • 2 large eggplants
  • 2 tablespoons salt
  • 3 tablespoons vegetable oil to cook (healthiest we can find is cold pressed, extra virgin Canola oil)

For the filling

  • 1 onion
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • 150 g fresh spinach
  • 250gm Firm Tofu
  • 1 Block of The Vegan Dairy Dill Chèvre
  • 1 tbsp Chia seeds + 3 tbsp water (egg replacer)
  • ¼ bunch basil, finely chopped
  • Salt or alternative. We like to use Miso or Tamari
  • 400gm tomato sauce
  • 1 Hand full of Basil leaves
  • 150gm vegan mozzarella, grated
  • 2 tablespoons parsley finely chopped, to serve
  • Pepper to Serve



For the eggplants

  • Preheat the oven to 180οC (356ο F) set to fan.
  • Cut the stem of the eggplants, and then cut them into at least 0,5 cm thick slices, lengthwise.
  • Transfer the slices into a bowl and season with salt. Allow 15-30 minutes for the eggplants to reduce in bitterness.
  • Then, rinse them and dry well with a clean tea towel. Paper towels work but no need to waste paper J
  • Add the some of the vegetable oil into a frying pan over medium to high heat.
  • Sauté the slices in batches on each side till golden brown. Add oil into the frying pan for each of the remaining batches of slices.


For the filling

  • How to replace an egg: Mix tbsp of chia seeds with 3 tbsp of warm water and allow to sit for 5-10 minutes. Works faster if you grind the chia seeds first.
  • Finely chop the onion and garlic.
  • Heat the oil into a frying pan over medium heat and sauté for a few minutes until they are tender.
  • Add Tofu and sauté for 5 minutes
  • Add the basil and mix. Allow 1-2 minutes for it to wilt and reduce in volume.
  • Transfer the ingredients into a bowl. Add the block of Dill Chevre, egg replacer, ½ tsp of salt or 1-2tbsp miso paste, pepper to taste, and mix all of the ingredients. Mix very well especially if you use Miso paste.
  • Place the eggplant slices onto your working surface such as a chopping board or bench top. Add 1 tablespoon of the filling at the centre of each slice, and roll.
  • Spread half of the tomato sauce into an ovenproof baking dish
  • Place the rolls seam side down. Pour the rest of the sauce and sprinkle the mozzarella
  • Bake for 25-30 minutes until the mozzarella is melted and golden
  • Sprinkle with the finely chopped parsley, freshly ground pepper, and serve

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