Vegan Dijon Eggplant

Samantha Mantell's avatar
Samantha Mantell

Ingredients

Garnish

  • 1
    bunch dill
    chopped
  • 2
    tsp green onion
    chopped
  • 10
    green olives
    chopped in half

Spices

  • 2
    tsp Hungarian paprika
  • salt
  • pepper
  • 2
    tsp turmeric
  • 2
    tsp cumin
  • 2
    tsp smoked paprika
  • 2
    tsp rosemary
  • 1
    eggplant
  • salt
  • 2
    tbsp grape seed oil
    use more throughout as needed
  • 3
    cloves garlic
    minced
  • 1
    tbsp olive oil
    more as needed
  • 1
    head broccoli
    chopped
  • 1
    tbsp soy butter
  • 2
    tbsp Tamari
  • 2
    tbsp Dijon mustard
  • 2
    tsp white wine vinegar
  • 1
    cup cannelloni beans
    dried or canned
  • rice pilaf, couscous or basmati rice

Instructions

1
Chop 1 eggplant so each slice is about 1/4 inch thick. Think small-medium sized circles. Sprinkle salt on both sides of the eggplant and drain in a colander for 30 minutes. When it’s done draining, you can rinse the salt off the eggplant and pat it dry
2
In a large frying pan, heat up the 2 tbsp grape seed oil. Test it out with one piece of eggplant and once it sizzles, it’s ready to cook! Sauté the eggplant on each side for about 4 minutes each until charred. Add more grapeseed oil throughout. Take
3
In the same pan, heat 1 tbsp olive oil, start sautéing 1 head broccoli for about 8 minutes until charred on medium heat and add more olive oil throughout. Then add some 3 cloves garlic and lower the heat.
4
Add all of your spices(2 tsp smoked paprika, 2 tsp Hungarian paprika, 2 tsp cumin, 2 tsp turmeric, 2 tsp rosemary, salt & pepper to taste)! Then add 2 tbsp Tamari, 2 tbsp Dijon mustard, 2 tsp white wine vinegar and sauté on low-medium heat. You might wa
5
Add the 1 cup cannelloni beans, eggplant, 1 bunch dill, and 10 green olives. Season to taste. Add in the rest of the olive oil. Garnish with 2 tsp green onion. Serve with rice pilaf, couscous or basmati rice!
6
Notes: *If you are super busy, you can just chop and sauté the eggplant. You don’t have to let the eggplant sweat. *You can also add soy butter instead of olive oil if you are running low on olive oil. *Throw in some spinach or peppers for some added ve
Samantha Mantell's avatar
Chop 1 eggplant so each slice is about 1/4 inch thick. Think small-medium sized circles. Sprinkle salt on both sides of the eggplant and drain in a colander for 30 minutes. When it’s done draining, you can rinse the salt off the eggplant and pat it dry