Simple Eggplant Bake
Serves: 2-4
  • 1 medium-sized eggplant
  • 1 jar passata (about 600ml or so - you might not use it all, but it depends on your tastes)
  • 2 big handfuls spinach
  • 2 Tablespoons chopped basil
  • Spray olive oil
  • Salt and pepper
  • 1 cup cashews
  • 2 Tablespoons almond flour
  1. Preheat your oven to about 200°C (390°F), and slice and salt your eggplant (i.e. lay it on a paper towel or teacloth and sprinkle salt on top (this draws out moisture, and also stops it from tasting as bitter - and if you're frying it, makes it absorb less oil). Leave for about 30 minutes and then wipe off the excess salt with the teacloth/paper towel. While you're salting the eggplant, also place your cashews in a bowl of water, and also leave for 30 minutes (this makes them softer and blend easier).
  2. Get a baking dish that is about 15cm x 20cm and spray it with oil so everything doesn't stick as much. Then, layer away. Place a layer of eggplant down, then a layer of spinach, then a layer of passata, and sprinkle on some basil. Then eggplant, spinach, passata and basil again.
  3. Drain your cashews and place in the blender with about ⅓ cup of water and pulse for a few seconds, until you get an idea of the consistency. Then, gradually add more water until you get the consistency you want. All up I used about ¾ cup of water. It should come out like a beautiful thick, creamy sauce. Pour this over the top until it covers everything, and then sprinkle on the almond flour which will give it a lovely golden colour.
  4. Place in the oven for about 40-50 minutes - you should be able to see the tomato sauce bubbling up at the edges.
  5. Serve.
  6. This keeps in the fridge for about three days.
Recipe by Robyn Birkin | Infertility Life Coach and Mind Body Practitioner at