Eggplant Parma with Cauliflower "Cheese"
Prep time
Cook time
Total time
Serves: 4
  • 2 medium eggplants cut into 1.5 cm thick rounds
  • sea salt
  • ½ cup melted coconut oil
  • Hazelnut Dukka
  • ⅓ cup sesame seeds
  • 1 Tbls coriander seeds
  • 1 Tbls cumin seeds
  • ½ cup hazelnuts, roasted and skinned
  • 1 tsp sea salt
  • Cauliflower "Cheese"
  • 500g cauliflower, trimmed and cut into florets
  • ½ cup nutritional yeast
  • mixed with ½ cup water
  • ¼ cup unhulled tahini
  • sea salt
  • 2 Tbls chopped flat leaf parsley
  • Tomato Sauce
  • 1 Tbls coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 ripe tomato, diced
  • 2 cups tomato passata
  • sea salt to season
  1. To make the dukka: Toast the sesame seeds in a dry non-stick frying pan for 3-4 minutes or until fragrant. Transfer to a large mortar bowl and set aside to cool. Add the coriander and cumin seeds to the pan and toast for 1 minutes until fragrant, then add to the mortar. Use a pestle to pound until lightly crushed, then add the hazelnuts and pound until the nuts are just broken down.
  2. For the cauliflower "cheese" half fill a sauce pan with water and bring to the boil over high heat. Put the cauliflower florets in a steamer basket and cook, covered, for 10 minutes or until tender.
  3. Transfer to a food processor and add the nutritional yeast mixture and the tahini. Process until smooth. Season with sea salt. Add the parsley and pulse until mixed through. Set aside.
  4. Spread the eggplant sliced in a single layer on a wire rack. Lightly sprinkle salt over the slices and leave for 10 minutes. Rinse under cold water and pat dry with paper towels.
  5. Preheat the oven to 185C
  6. Meanwhile to make the tomato sauce, heat the oil in a small frying pan over medium heat. Add the onion and cook, stirring often, for 8-10 minutes or until lightly golden and softened. Add the garlic and tomato and cook for 2 minutes. Stir in the passata and bring to a simmer, then remove from the heat. Season with salt.
  7. Heat the oil in a non stick frying pan over medium-high heat. Add half the eggplant slices and cook for 1-2 minutes each side, or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining eggplant.
  8. Place the eggplant in a large overproof dish, about 30cmx30cm, in a single layer. ( they can be overlapping if necessary to fit them in).
  9. Spoon over the tomato sauce, then dollop with cauliflower cheese and sprinkle with the dukka. Bake for 12-15 minutes or until the cauliflower cheese is browning around the edges and the tomato sauce is bubbling.
  10. Serve hot with a salad.
Recipe by The Luminous Kitchen at