Eggplant healthy Lasagna & quinoa tamboule salad
Prep time
Cook time
Total time
Author: EnHealthy
Vegan cream cheese
  • 1⅔ cups sunflower seeds (soak for 3 hours)
  • ½ cup fresh basil
  • 4 tablespoons apple cider vinegar
  • 3 tablespoons onion powder
  • Juice of 2 big lemons
  • 4 tablespoons olive oil
  • 1 garlic clove or 1 teaspoon garlic powder
  • ⅔ cup non dairy milk
  • 1 teaspoon salt
  • Pepper
  • 4 sun-dried tomatoes
  • 6 big Aubergines
  • Salt
  • 5-6 tablespoons olive oil to
  • 100 gr of vegan parmesan
Tomato sauce
  • 680 gr passata
  • ½ teaspoon pepper
  • ½ lemon juice
  • 1 tablespoon honey
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • 2 tablespoons chopped basil
  • ½ cup quinoa
  • 2 tablespoons amaranth
  • 1½ cup water
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • Pepper
  • 8 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
Salad toppings
  • ⅓ teaspoon Pepper
  • 5 tablespoons of dressing
  • 1 green pepper
  • 15 cherry tomatoes
  • ½ red onion
Cream cheese
  1. Put all the ingredients in a blender and blend until the mixture is smooth and creamy. Try and adjust the flavor adding lemon juice or salt.
  1. Wash the eggplants well, cut into large slices and put them in a large strainer. Sprinkle generously with salt and let the aubergines "sweat" to reduce their bitterness. Leave them for 30 minutes, at least and then rinse them with plenty of water. Dry the eggplants with kitchen towels and they are ready for cooking. This process should always be done before cooking.
  2. Heat a griddle pan or grill. Brush each aubergine slice with olive oil. Cook in batches for 3-4 minutes, turning once, until
  3. softened. When ready set aside, season with salt and pepper.
Tomato sauce
  1. Put a deep pan on a low heat. Sauté the chopped garlic with a little olive oil for 3-4 seconds.
  2. Add the passata sauce, lemon, honey, pepper and stir.
  3. Add salt, basil and lower the heat.
  4. Cook for about 15 minutes until sauce is thick.
  1. Place the quinoa in a fine-mesh strainer, rinse thoroughly with water and drain.
  2. Toast the quinoa in a small saucepan. Add olive oil stir for a minute, then add water and bring to a boil. Stir in the water the turmeric, onion powder, pepper and the salt. Bring to a rolling boil.
  3. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
  4. Let stand, covered, for 5 minutes. Remove the pot from heat and let stand for 5 more minutes, covered.
  5. Fluff the quinoa gently with a fork and place it into a big salad platter, let cool.
  6. When ready add in the platter the rest of the ingredients, pour in the remaining dressing and toss!
  1. Put eggplant on a flat surface. Spoon 2 tablespoons of the cream cheese mixture along 1 short end of each piece. Roll up to enclose filling.
  2. Spoon ½ the passata sauce into a large ovenproof ceramic dish. Arrange eggplant rolls in dish, seam-side down, in a single layer. Top with remaining sauce. Sprinkle with the vegan parmesan cheese and bake for 30 minutes.
  3. Drizzle with some olive oil, sprinkle with pepper and serve.
  1. Add all ingredients for the dressing in a small ball and mix well.
  1. Add all ingredients for the salad in a salad ball, add the dressing and toss.
8-10 Servings
Recipe by - Delicious & Nutritious at