Vegan Eggplant Enchiladas

Eggplant changes character when you roll it.
It stops being the base and becomes the structure: soft, flexible, and just strong enough to hold everything together.

This version leans towards simplicity.
The majority of the work is done by tomatoes and vegan mince, which are slowly baked until everything is combined into one dish.

The rolls soften, the sauce thickens, and the toppings settle on top, adding texture.

It's not heavy, but it feels complete.
Everything has a purpose, and nothing feels unnecessary.

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Eggplant Enchiladas 

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⏱️ Time & Prep
Prep time: 20 minutes
Bake time: 30–35 minutes
Total time: ~55 minutes
Yield: 8-10 servings

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Ingredients

• 2 large eggplants, sliced lengthwise into thin strips
• 1 1/2 cups crushed tomatoes or chopped fresh tomatoes
• 200 g lean vegan mince
• 1/3 cup unsweetened plant milk
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste

Optional topping (for texture):

• 1/3 cup unsweetened plant milk
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2–1 cup crushed corn flakes
• (Optional) a bit of crumbled tofu for extra texture
• pinch of salt 

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Instructions

1. Preheat oven to 190°C (375°F).
2. Prepare the eggplant:
   Arrange slices on a baking tray and bake for 15–20 minutes, until soft and flexible.
3. Make the filling:
   In a pan, cook the vegan mince with crushed tomatoes, oregano, basil, salt, and pepper.
   Simmer for 8–10 minutes, until slightly thickened.
4. Prepare the optional topping:
   In a bowl, mix plant milk, nutritional yeast, oat flour, garlic powder, salt, crushed corn flakes, and tofu (if using).
   The mixture should be slightly crumbly, not smooth.

5. Assemble:
   Place a spoonful of filling onto each eggplant slice and roll gently.
   Arrange seam-side down in a baking dish. If needed, secure with toothpicks to help them hold shape during baking.

6. Add sauce and topping: Spoon remaining tomato mixture over the rolls. Add the optional topping evenly.

7. Bake: Bake for 20-25 minutes, until heated through.
   The topping (if used) will lightly set and develop a slight texture.
   
   
   
8. Rest:
   Let it sit for 10 minutes before serving.
   Remove toothpicks before eating.

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Notes / Variations

• For a deeper flavor, add smoked paprika or chili flakes to the tomato mixture.
• If you want it even lighter, skip the topping and bake just with tomato sauce.
• Fresh herbs added at the end make a big difference.
• If eggplant slices are uneven, use smaller ones for tighter rolls. 

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Nutrition (per serving, assuming around 8-10 servings)

Nutrient	Amount
Calories	~160 kcal
Protein	9 g
Fat	4 g
Carbohydrates	22 g
Fiber	9 g

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