Tag Archives: Eggplant


Baby Eggplant and Mushroom Pie

The perfect way to celebrate the first few days of Autumn is by making comfort meals including savory pies of some sort. This is a different and healthier take on a Shepard’s pie. Instead of using potatoes, the cauliflower mash not only gives this dish a satisfying healthier approach but doesn’t have you feeling the need to put your fork down halfway through this deliciousness of a meal!

I would like to describe this as Thanksgiving in your mouth!

Baby eggplant & Mushroom pie

Baby Eggplant & Mushroom Pie

Baby Eggplant & Mushroom Pie



(Eggplant and Mushroom Filling)
3-4 baby eggplants, chopped (about 1 cup)
1 cup mushrooms, chopped
½ medium onion, chopped
¼ cup vegetable broth
2 tsp fresh rosemary, chopped
1 clove garlic, minced
salt & pepper, to taste

(Cauliflower Mash)
1 head cauliflower
1 clove garlic, minced
2 tsp apple cider vinegar, optional
2 tsp vegan butter  (Earth Balance)
1 tbsp almond milk, add more if thick
salt and pepper, to taste


(Eggplant and Mushroom Filling)
Preheat oven to 400 degrees.
In a medium bowl, mix all ingredients and season to taste. Transfer vegetable mixture to two mini casserole dish and bake for 10-12 minutes. Set aside

(Cauliflower Mash)
De-stem and cut cauliflower into florets. Steam florets for about 15 minutes until tender soft.

In a food processor,  pulse florets and the remaining ingredients until mixture is creamy. Add more almond milk if mixture is too thick.

Add cauliflower mash on top of the vegetables and bake for an additional 25 minutes. Serve warm with a few fresh rosemary pieces on top.

xoxo Sarah