Baked Eggplant with Spinach and Pepper Cashew Ricotta

securedownload-10Cashew ricotta is my go-to omni pleaser. No one seems to find the tofu element too aggressive; It’s “cheesy” enough to make everyone happy. So you will find the filling moonlighting in a variety of different recipes on here: pumpkin ricotta is a particular favorite of mine.

This week I was celebrating my boyfriend’s last day of work before we jet set to our island, and I made him a baked eggplant dish with spinach and pepper cashew ricotta. By spinach and pepper ricotta, I mean GREEN CHEESE!

Also, it is grain free. I did serve it over quinoa for my man friend who likes to be all grainy. I don’t, because grains make my skin real pissy.

Here it is, in all of it’s glory:

Baked Eggplant with Spinach and Pepper Cashew Ricotta
Serves 5/Time: 50 minutes

For Eggplant

1 large eggplant, sliced into thin rounds.
3 cups of your favorite tomato sauce (or one 24 oz. Can)
Nutritional yeast for sprinkling

For Ricotta

1 lb extra firm tofu
juice of 1 lemon
2 cloves garlic
1 tbsp EVOO
¾ cup raw unsalted cashews
1 tsp salt
½ tsp black pepper
¼ tsp oregano
big handful of fresh basil or 1 tsp dried
a few shakes of red pepper flakes
1 cup baby spinach
1 green pepper diced

Step one:
Preheat oven until 400. Throw all of the ricotta ingredients EXCEPT spinach and green pepper in your food processor and pulse pulse pulse til thick and creamy and ricotta-esque.

Step two: 
Add the spinach and pulse until everything is green. Then add diced pepper and pulse only until incorporated. Chunks are cool.



Step three:
In a large casserole dish, layer half of your eggplant rounds. Cover with a generous portion of ricotta (but not TOO generous. You want to have enough left for the top). Top with sauce. Add the rest of your eggplant. Smear on more cheese. Add remaining sauce. Sprinkle with nooch.

Bake for 40 minutes and enjoy!


Here it is over quinoa. It was really hard to make this look pretty.

In the summer, I plan to sub basil for the spinach and have a pesto party.

Okay tell me what you do to impress your omni friends. TELL ME!

Also, I know I have mentioned it on here before, but I wrote a screenplay and am currently raising funds for it to be turned into a movie! There are only a few days left in my Kickstarter campaign! So if you enjoy SexyTofu, you will seriously enjoy my dark comedy Courtesy Flush, set in Hawaii. Please support it (every dollar counts) or pass it to friends!

About the author  ⁄ Zoe

Zoe Eisenberg is an author, editor and filmmaker living on the big island of Hawaii. For more from Zoe, find her on Instagram @zoahu, Twitter @Sexytofublog, or check out her book, The Lusty Vegan, available on Amazon and wherever books are sold.


  • Reply
    May 11, 2013

    this sounds amazing! thanks for sharing ) beth

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