Cheesy Baked Aubergine

Serves 2 Vegan Vegetarian Nut Free Refined Sugar Free Gluten Free Submission by
Prep time 10 mins Cook time 25 mins Total time 35 mins


  • X2 Large aubergines
  • 300g of mushrooms
  • X1 jar of roasted red peppers
  • X1 red chilli
  • X1 tablespoon of garlic paste
  • 250ml Koko Original Milk
  • 150g Koko Cream Cheese Alternative
  • x4 tablespoons of nutrional yeast
  • X1 teaspoon of chilli flakes
  • X1 teaspoon of coarse mustard
  • X1 jar of harissa paste
  • 300g of rice
  • Mixed salad

Give this recipe some Koko love!


  1. 1. Cook rice following the package guidelines. Whilst that's simmering, start the aubergines
  2. 2.Half your aubergines and cover with harissa paste. Place under the grill until they begin to char a little.
  3. 3. Dice mushrooms, garlic paste, roasted red peppers, chilli, salt and pepper to your taste. Add on top of your aubergine then cover with foil and bake for a further 10/15 mins on medium heat
  4. 4. Meanwhile, make the cheese sauce. Warm up dairy free milk and grated Koko Dairy free Mellow cheese into a large pan on low heat
  5. 5. Add mustard, nutritional yeast, chilli flakes, salt and pepper to your taste
  6. 6. Remove the aubergines from the oven and top with your cheese sauce
  7. 7. Serve with rice, salad, or any additional sides you'd like!