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!