A delicious and easy casserole that has all the amazing flavors of baked potato and eggplant. This will be your new go-to dinner recipe!

Baked Potato And Eggplant Casserole [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time



  • 5 medium potatoes
  • 1 eggplant
  • 1 onion
  • 2 toes of garlic
  • 2 tablespoons of coconut oil
  • yeast
  • 500ml passed tomatoes
  • 200ml vegetable broth
  • 3 tablespoons tomato paste
  • 1 teaspoon paprika powder (I like spicy, rosy-hot, of course)
  • Some parsley
  • Salt pepper


  1. Dice eggplant and salt, put aside and dab after about 10 minutes. Cook peeled potato cubes separately until firm. Fry the onion cubes and the peeled and chopped garlic in a pan in oil, fry the tomato paste and add the aubergine cubes .
  2. Pour in the tomato and vegetable broth and simmer for about 5 to 10 minutes. Finally season with paprika, parsley and if necessary salt and pepper .
  3. Place the potato cubes in a casserole dish, spread the pan contents evenly over the potatoes, pour yeast over them and heat for 15-20 minutes at 400°F in the oven.


This site uses Akismet to reduce spam. Learn how your comment data is processed.