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Export 16 ingredients for grocery delivery
Step 1
Watch the video (scroll down a bit) to see all instruction steps.
Step 2
Heat oil in a skillet, add onion and fry over medium heat for about 3 minutes.
Step 3
Add the eggplant, garlic, balsamic vinegar, soy sauce, red wine, all spices and cook over medium heat with a lid on for 12-15 minutes. Stir frequently. Make sure the eggplant is thoroughly cooked.
Step 4
Add spinach, stir, and cook for a further 30-60 seconds. Turn off the heat.
Step 5
While the eggplant cooks, make a batch of my vegan cheese sauce (you can, of course, use any other vegan cheese of choice instead).
Step 6
Put one tortilla into a lightly greased pan/skillet (you can use cooking spray), add some of the eggplant filling and the vegan cheese sauce.
Step 7
Place another tortilla on top. Fry for about 2-3 minutes, flip and cook from the other side until both sides are nicely browned and toasty.
Step 8
Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot!
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