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“Purple Love” – Eggplant lasagna with chopped nut filling

Some say that eggplant is an acquired taste. Many kids don’t like it, and I must admit I was an adult before I learned to enjoy it. But perhaps, it was just that eggplant wasn’t ever made or presented in a delicious way. This is definitely one of my top ten favorite recipes. It is an adaptation from a gourmet restaurant in our town. It was not originally vegan, it was vegetarian, so it was not so difficult to change. However, I have tweaked it a bit further and we really enjoy this now. I find it not difficult to make and in fact even easy. I hope you give it a try and enjoy it as much as we do.

Eggplant lasagna with chopped nut filling

Serving Size: 4


  • 2 eggplants
  • 3-4 tbs. olive oil
  • 150 grams mixed nuts, chopped
  • 2 shallots, chopped
  • 1 tbs. paprika paste
  • 325 grams tofu , pureed
  • salt and pepper to taste
  • 4 tomatoes, sliced


  1. Slice the eggplants lengthwise, in thin slices and fry in the olive oil till lightly browned. (3-4 min.)
  2. Chop the nuts in a kitchen machine or food processor.
  3. Season to taste with salt, pepper and paprika.
  4. Puree the tofu adding the paprika paste, salt and pepper.
  5. Place 1 slice of eggplant on the bottom of an oven proof dish.
  6. Spread the tofu mixture on top and then some of the nut mixture.
  7. Repeat this again with a second slice of eggplant, tofu mixture and nuts.
  8. Top with a slice of eggplant the tofu mixture and sliced tomatoes and sprinkle a few nuts on top.
  9. Do the entire proceedure again for each “lasagna stack”.
  10. Place all in a preheated oven at 200 (C) and bake for 10 minutes.
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