Aubergine (Eggplant) Escalopes with Tomato and Black Olive Sauce

Aubergine (Eggplant) Escalopes with Tomato and Black Olive Sauce

Soft aubergine surrounded with a cheesy tasting Bechamel and wholemeal breadcrumbs! Topped with a rich tomato and olive sauce…The flavours and textures are wonderful. There are a few stages to this recipe, but the end result makes it worth while.

save_time60 Minutes servesServes 4 nut368 kcal per serving


For the bechamel 

40g Vegan Margarine

40g plain flour

350ml unsweetened soya milk

2 heaped tablespoons nutritional yeast

1/2 teaspoon sea salt

1/2 teaspoon agave nectar

1/2 teaspoon dijon mustard

1/2 teaspoon dried oregano

For the tomato and olive sauce 

1 tablespoon olive oil

4 garlic cloves, finely sliced

2 400g tins chopped tomatoes

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon agave nectar

20 black olives, pitted and chopped

Other Ingredients

1 medium aubergine, sliced lengthways to approx. 3mm thickness

2-3 cups of wholemeal breadcrumbs

1 teaspoon olive oil

1 teaspoon oregano

1/2 teaspoon sea salt

1/2 teaspoon pepper


Start by making the bechamel sauce.

1 Place the flour and margarine in a pan and over a medium heat, stir until a think paste has been achieved. Gradually add the soya milk, whisking continuously, adding little by little until the sauce comes together.

2 When all of the milk has been incorporated and the sauce is smooth, add the other sauce ingredients, stir well and put to one side. The texture should be thick.

Now make the tomato and olive sauce as follows.

3 Over a medium heat, fry the garlic in the oil for a few minutes being sure the garlic does not burn. Add all the other sauce ingredients except for the olives.

4 Bring to the boil and then simmer for 10 minutes allowing for the sauce to thicken slightly. At this point, either pass the sauce through a sieve or blend until smooth.

5 Add sauce back to the pan and add the olives. Put to one side.

To prepare the escalopes 

6 Put the breadcrumbs in a bowl and mix with the oil, oregano, salt and pepper. Pour onto a large plate.

7 Coat each slice of aubergine evenly with the bechamel sauce (I do this with a fork and spoon so as not to get in a mess) and place in the breadcrumbs.

8 Using a different spoon to coat with the breadcrumbs, making sure that the aubergine is evenly coated. Place the escalopes on baking tray that has been greased or covered with foil.


9 Cook in a preheated oven at 200 degrees Celsius for 30-35 minutes until the escalopes are cooked through and golden brown.

10 Just before the escalopes have cooked re-heat the sauce and pour over the escalopes to serve.




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