This Mediterranean-inspired dish is a delicious twist on the classic recipe, featuring layers of aubergine, potato and plant-based tomato sauce that come together to make a satisfying vegan bake.

4 out of 5 stars(1) Rate this recipe
VeganHealthySource of fibre2 of your 5 a day
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins


  • 2 aubergines
  • tbsp Essential Olive Oil
  • 1 large onion, finely chopped
  • 2 x 250g packs PlantLiving: Plant & Veg Mince
  • 4 cloves garlic, finely chopped
  • 2 x 400g cans finely chopped tomatoes
  • 1 tsp ground cinnamon
  • ½ x 15g pack oregano, most leaves roughly chopped
  • 1kg Essential Large Potatoes, skin on
  • 200ml Oatly Creamy Oat Fraiche
  • 100g Violife Greek White Block, finely crumbled


  1. Preheat the oven to 220ºC, gas mark 7. Cut the aubergines into 1cm-thick rounds and arrange in a single layer on 1-2 large baking sheets. Brush both sides with 3 tbsp olive oil, season, then bake for 25-30 minutes, turning once, until tender and golden brown.

  2. Heat 1 tbsp oil in a large saucepan and cook the onion for 5 minutes until softening. Add the mince and garlic and cook for 5 minutes more, breaking up the mixture with a spatula. Stir in 250ml water, the tomatoes, cinnamon and oregano, then season and simmer for 20-30 minutes until the sauce has thickened and darkened.

  3. Meanwhile, cut the potatoes lengthways into 1cm thick slices, cover with water in a large saucepan and bring to the boil. Reduce to a simmer for 10-12 minutes until the slices are just tender, then drain well.

  4. Arrange ½ the aubergine slices in the base of a 20x30cm ovenproof dish, then spoon over ½ the mince mixture followed by a layer of potatoes. Repeat with the remaining aubergine and sauce, finishing with a layer of potatoes.

  5. Spread the oat fraiche on top of the potatoes, then sprinkle over the white block. Season with black pepper and drizzle with the remaining ½ tbsp oil. Bake for 15-20 minutes until bubbling and golden. Scatter with the remaining oregano leaves and serve.

Cook’s tip

Turn this into a pasta bake by cooking 300g of any shape and using in place of the potatoes.


Typical values per serving when made using specific products in recipe


2,413kJ/ 576kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating