I have introduced many Japanese recipes here, and you may think we don’t use cheese very much. Cheese making started in Japan around 1930, so cheese has a short history in Japan.

When I was a child, my mother cooked dish with cheese about once a month. I loved cheese so this recipe was one of my treats!

The ingredients are all vegetables. You can cook with leftover vegetables in the refrigerator.

The dish is high in protein, beta-carotene, iron and vitamins and the texture is so tender. Therefore, it is also a good lunch or dinner for children.

Enjoy this healthy cheesy vegetable dish!

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{Ingredients (servings 2)}

1 Onion

1 Small Eggplant

3 cups Fresh Spinach

1 Tbsp. Vegetable Oil

2 Tbsp. Gluten-Free Margarine

1 Tbsp. Extra Virgin Olive Oil

1 cup shredded Cheese (any kind is okay) (total)

¼ tsp. Salt

⅛ tsp. Black Pepper

Chopped parsley and black olives (for topping to taste)

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Here is my recipe in PDF (5 MB): Cheesy Vegetables