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Aubergine/Eggplant Cordon Bleu

Hiltl & tibits
  • Serves: 4
  • Preparation: 20
  • Cooking: 20
  • Ready: 40

Guaranteed to impress dinner guests, these Aubergine/Eggplant Cordon Bleus are filling and full of flavour.


  • 2-3 medium-sized aubergines/eggplants
  • salt
  • ground pepper
  • 400 g/3¼ cups vegan cheese
  • 2-3 tomatoes
  • 2-3 sprigs fresh thyme
  • 2 tablespoons cornflour/cornstarch
  • 150 g/2½ cups vegan breadcrumbs
  • 6-8 tablespoons neutral-flavoured vegetable oil for frying


Wash and prepare the aubergines/eggplants, cut in half and then lengthways into ½-cm/⅛-inch thin slices. Lay out pairs of slices which fit together in terms of size. Arrange on a work surface. Season well with salt and pepper.

Cut the cheese into very thin slices and arrange on one half of the aubergines/eggplants. Wash the tomatoes, remove the stalks, cut in half and then into 3-mm/⅜-inch slices and arrange on top of the cheese. Pluck the thyme leaves and sprinkle on top of the tomato slices. Cover with the remaining aubergine/eggplant slices.

Stir the cornflour/cornstarch with 4-5 tablespoons water; put the breadcrumbs in a deep plate. Carefully roll the prepared aubergine/eggplant cordon bleus first in the cornflour/cornstarch, then in the breadcrumbs and press these on. Fix with a tooth pick, if needed.

Heat plenty of oil in a frying pan and fry the aubergines/eggplants on both sides for a few minutes until golden brown. Lay on the baking tray lined with baking paper and bake in the pre-heated oven at 180°C/355°F/gas mark 4 for 7-12 minutes.

Tips: Serve the cordon bleus on a tomato coulis or with vegan herb butter. Cordon bleus can be prepared and fried in advance; finish off in the oven before serving. The ‘no-moo’ cheese which can be bought in wholefood shops is excellent for cordon bleus.

Additonal notes

This recipe is taken from Hiltl’s and tibit’s book, Vegan Love Story (pp.138-139).

Reproduced with the kind permission of Hiltl, tibits and New Internationalist Publications

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