Cheesy Eggplant Potato Bake

A slow-baked, deeply comforting dish that feels indulgent yet gentle — layers of roasted eggplant and potatoes tucked into a rich tomato sauce and finished with our Creamy Original Vegan Cheese Spread. Perfect for unhurried dinners, weekend cooking, or whenever you’re craving something warm and satisfying.

Serves

4–6

Ingredients

Vegetable Layers

• 2 medium purple/black eggplants (choose ones with fewer seeds)
• 4–5 medium potatoes, unpeeled, sliced into ¼-inch rounds and steamed
• ⅛ tsp unrefined salt
• 1 tomato, thinly sliced (for garnish)
• 1 tbsp fresh parsley, finely chopped (for garnish)

Tomato Red Sauce

• 4–6 garlic cloves, finely chopped
• 2 medium onions, finely chopped
• ½ tsp unrefined salt
• 6–8 medium tomatoes, roughly chopped
• ⅛ tsp oregano or dried mixed herbs
• ⅛ tsp red chilli flakes

Creamy Layer

• Millie’s Creamy Original Vegan Cheese Spread (use generously, to taste)

Method

Prepare the Eggplant

Slice the eggplant into ¼-inch rounds and cut each round in half. Sprinkle lightly with salt and let rest for about 5 minutes.
Once softened, place the slices (along with the released moisture) on a hot tawa or pan. Cover and cook until golden and tender on both sides. Set aside.

Make the Tomato Sauce

In a pan, roast the garlic until lightly browned. Add the onions and salt, cooking for 2–3 minutes until softened.
Add the tomatoes and cook until they break down completely. Let the mixture cool slightly, then blend into a smooth sauce.
Return to heat, add oregano or mixed herbs and chilli flakes, and cook until the sauce thickens to a medium, spoonable consistency.

Assemble the Bake

Preheat the oven to 180°C.
In a baking dish, start with a layer of roasted eggplant, followed by a layer of steamed potato slices. Spoon over a generous layer of tomato sauce.
Repeat the layers — eggplant, potatoes, tomato sauce — until the vegetables are used up.

Now, spread a generous layer of Millie’s Creamy Original Vegan Cheese Spread on top. Swirl together any remaining tomato sauce with a little extra cheese spread and pour this over the bake for a beautifully creamy finish.

Bake & Serve

Bake uncovered for 20–25 minutes, until bubbling and lightly set.
Serve hot, garnished with sliced tomatoes, fresh parsley, and a few extra dollops of Creamy Original Vegan Cheese.

Millie’s Tip

This bake tastes even better after resting for a few minutes — the layers settle, the flavours deepen, and every bite becomes extra comforting.