This warm and cozy bake is a guaranteed winner for any family gathering or party. Thinly sliced potatoes and eggplant are slathered in thick coconut cream, layered on one another, topped with bread crumbs and herbs, and then baked in the oven until crispy on top. Creamy and nourishing goodness at its finest!
Potato and Eggplant Bake [Vegan]
Serves
8
Cooking Time
60
Ingredients You Need for Potato and Eggplant Bake [Vegan]
For the Bottom Layer:
- 2 medium or large potatoes, sliced thinly
- 1 medium eggplant, sliced thinly
- 1 garlic clove, chopped
- 1 brown onion, sliced
- 1 cup basil leaves
- 1 13-ounce can of coconut cream
For the Top Layer:
- 2 tablespoons bread crumbs
- 1 teaspoon dried thyme
- 1 tablespoon nutritional yeast
- 1 teaspoon sesame seeds
- Salt and pepper, to taste
How to Prepare Potato and Eggplant Bake [Vegan]
- Layer the onion, garlic, potatoes, eggplant, and basil leaves in an oven proof dish.
- Pour over coconut cream.
- Mix ingredients of top layer. Sprinkle on the top layer ingredients.
- Bake in the oven at 356°F for one hour. If it starts to brown too much on top, cover with aluminum foil.
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Eggplant - Potato Recipes
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About The Author
Katie Culpin and Josh Bailey
See My Recipes Simple recipes that are a fusion of different flavors and styles from around the globe.
Hi! We’re Josh and Katie, the Delightful Vegans! We love to create delicious food! Our recipes range from being super easy to others that may take a bit more time. Exploring the world in our travels gives us new insights into our creativity in food - so our recipes are usually a fusion of different flavours and styles from around the globe! We both have our own areas of expertise when it comes to Delightful Vegans. Josh is the tech and photography guy behind the scenes while Katie dreams up, creates and styles marvellous food to share with the world!
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