Vegetable Eggplant and Potato Casserole

A quick, easy and healthy dish for partiesand any gatherings. This is vegan friendly as the milk I used is coconut milk and vegan cheese made of cashew. 🙂


  • 1/2 kilo Eggplant
  • 1 carrot
  • 1 bunch of Alugbati Leaves
  • 2 Tomato
  • 1 Onion
  • 1 Garlic
  • Tomato Sauce
  • Salt
  • Pepper
  • Bay Leaf
  • 1/2 kilo Potatoes
  • Cashew Cheese
  • Tahini Sauce
  • 1/4 cup Coconut milk


  1. Boil Potatoes and mash. Add coconut milk, dash of salt, pepper, sugar. Set aside.
  2. Saute onion, garlic, tomatoes. Add eggplant, carrots, then alugbati. Once the eggplants are soft, add the tomato sauce.
  3. Dash with salt, pepper, and top with tahini sauce and cashew cheese.

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