Eggplant drum


  • 1 large eggplant
  • 200 grams of mushrooms
  • Fried tomato
  • 2 medium tender onions
  • Guacamole (sweet or spicy to taste)
  • Soy Sauce
  • Olive oil and salt
  • optional: some vegan cheese to put on on top and black pepper


Cut the aubergine into thin slices. Fry and place on kitchen paper so that the oil is absorbed and it is not heavy.

Cut the onion into julienne strips and fry. Add the mushrooms cut into slices to the pan when the onion is practically done, sprinkling with a little soy sauce and sprinkling a little salt.

Take a round kitchen mold (tube type) that we will place on top of a baking dish. Then we will put a slice of aubergine inside said mold, on top of it the mushroom and onion stuffing with a little fried tomato, another slice of aubergine, on top of it a thin layer of guacamole and so on until it is filled ending with a slice of aubergine as we see in the photo. Carefully remove the mold so that the dish does not warp and start with another filling until you finish with the aubergine.

Place the dish in the oven and gratin for a few minutes

Optional: We can sprinkle some vegan cheese on top and a little pepper.

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