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Eggplant Charlotte

Eggplant Charlotte

Serves: 6

Category: Main Dishes - Vegan

Average Rating: 
Rated by: 5 members

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This quick eggplant “pie” makes an easy lunch or dinner entrée. It was inspired by the custard-like charlotte dessert which can be eaten hot or cold.

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1/4 cup water
1/2 teaspoon fresh thyme leaves
4 cloves garlic, finely chopped
1 large eggplant, peeled and cut into 2-inch cubes
black pepper, to taste
1 cup ground oats
2 tablespoons ground flax seed mixed with 6 tablespoons water and allowed to set for 15 minutes
2 ounces nutritional yeast (7 tablespoons)
1 teaspoon Bragg Liquid Aminos
1/2 teaspoon oregano
low sodium pasta sauce or tomato sauce
basil for garnish


Preheat oven to 400 degrees F.

Combine water, thyme and garlic in a large saute pan, bring to a simmer and cook for one minute, then add the eggplant and black pepper. Cover and simmer over low heat until eggplant is tender, approximately 30 minutes. Puree the cooked eggplant mixture in a food processor, then mix in the ground oats, flax and water mixture, nutritional yeast, Bragg Liquid Aminos and oregano.

Place mixture in a lightly-oiled round spring form cake pan. Bake for 35-40 minutes, until golden brown on the surface. Let rest for 7-10 minutes before cutting into triangles.

Serve with pasta sauce. Garnish with basil.

Calories 142; Protein 8 g; Carbohydrates 21 g; Sugars 4 g; Total Fat 3.2 g; Saturated Fat 0.5 g; Cholesterol 0.9 mg; Sodium 56 mg; Fiber 7.3 g; Beta-Carotene 210 ug; Vitamin C 3 mg; Calcium 38 mg; Iron 4.5 mg; Folate 25 ug; Magnesium 41 mg; Potassium 344 mg; Zinc 2.2 mg; Selenium 1.6 ug

Comments (4):



02/15/2017 07:39 PM

Rated this recipe:

This is very quick and easy to make! I have a convection oven, and probably should have cut the cook time to 30 min., but it still tasted great at 35 minutes.


03/22/2017 09:04 PM

Rated this recipe:

I made this according to the recipe and it is soft and goopy.  Doesn't have much flavor and tastes pasty from all the oats.  Perhaps it will firm up after being refrigerated.  I do not intend to make this again. BTW I love eggplant so the recipe looked inviting.  Too bad.

I am editing this to say that I refrigerated this and by the next day it firmed up nicely.  When slices were heated in the microwaved and served with marinara it was very good.  I am making another one now (a day ahead) to serve as part of a buffet.

I'm trying to up my rating of this but it doesn't seem to be allowing me.

This comment was last edited on 04/07/2017 11:56 AM


03/23/2017 07:42 PM

Rated this recipe:

I was in a hurry and didn't care about appearance, so after cooking the eggplant, I just added in the ground oats and other ingredients to the pot on the stove. When it seemed ready, I added Trader Joe's salt-free pasta sauce and some white beans. It's delicious. I left the skins on the eggplant for added nutrition.


11/06/2017 09:17 PM

Rated this recipe:

I rated this 5 stars, but it is not showing up.  It is pasty after baking, but has wonderful flavor in my opinion.  While easy to make, I would not call it quick, with 1:15 of cooking/cooling time in the recipe, plus the peeling, cutting, measuring, blending, and mixing time.