Savoury Foods

Aubergine Stacks

Aubergine Stacks

Looks fancy but it's just need an oven !
Prep Time 1 hour
Course Appetizer, Side Dish
Servings 4 people


  • Oven


  • 1 piece aubergine
  • 4 pieces large tomatoes
  • 5 pieces portobello mushrooms
  • 1 piece large onion
  • 2 cloves garlic
  • 1 cup tomatoes to make the marinara sauce
  • 2 tbsp pine nuts
  • ½ cup chopped parsley
  • 1 tsp high quality salt
  • ½ tsp oregano
  • ½ tsp rosemary
  • ½ tsp basil
  • 2 leaves bay leaves
  • ½ tsp turmeric powder
  • ½ tsp paprika powder
  • ¼ tsp chilli flakes
  • 1 cup vegan grated cheese


  • Preheat oven at 200°C (375°F).
  • Prepare 2 or 3 large baking treys lined with parchment paper.
  • Slice the eggplant, large tomatoes and the onion.
  • Place the slices on the baking treys, sprinkle olive oil, salt and pepper over.
  • In a different trey place the garlic, the sliced onion and sauce tomatoes. Sprinkle olive oil, salt and pepper over.
  • Bake all the vegetables for 20 minutes, depending on the oven..

To make the marinara sauce:

  • In a blender place the baked onion, garlic and tomatoes together with all the spices. You can add a little bit of water depending on how thick you want the sauce to be.

Let's build the stacks:

  • In a baking trey place on the bottom the portobello mushrooms and on top of each one of them place sauce, grated cheese,then a slice of tomato,then a slice of aubergine then sauce again, cheese and so on .
  • Finish up with some sauce and cheese, sprinkle some pine nuts over.
  • Add more sauce if necessary.
  • Bake for another 15- 20 minutes depending on the oven.
  • Take them out of the oven,sprinkle some parsley over and serve hot or warm.
  • Enjoy!
Keyword aubergine, baked eggplant, vegan bake

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