Vegan
Vegan Eggplant Dijon Broccoli Recipe: Healthy and quick
I love eggplant and dijon mustard so why not put them together? The flavors of this dish are Indian, “Middle Eastern”, and French. I love combining these different flavors together to make a comforting dish that features the textures and flavors of essential vegetables. This is also a great weeknight recipe as it cooks quite fast! Enjoy!
If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Cozy Vegan Dijon Eggplant Broccoli Recipe
A quick, tasty, and delicious vegan recipe featuring eggplant, broccoli, and many spices!
4
servings40
minutes20
minutesIngredients
1 eggplant (chopped)
1 head broccoli (chopped)
1 cup cannellini beans (dried or canned)
3 cloves garlic (minced)
2 tbsp grapeseed oil
2 tbsp olive oil
2 tbsp dijon mustard
2 tbsp tamari/soy sauce
2 tsp white wine vinegar
1 tbsp soy butter
- Spices
2 tsp smoked paprika
2 tsp Hungarian paprika
2 tsp cumin
2 tsp turmeric
2 tsp rosemary
salt/pepper to taste
- Garnish
2 tsp green onion
1 bunch dill (chopped)
10 green olives (chopped in half)
Directions
- Chop the 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 on paper towels.
- In a large frying pan, heat up the grapeseed 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 the eggplant out of the pan when it’s ready.
- In the same pan, start sautéing your broccoli for about 3 minutes until charred on medium heat and add half of the olive oil. Add more olive oil throughout. Then add some garlic and lower the heat.
- Add all of your spices! Then add tamari, Dijon mustard, white wine vinegar and sauté on low-medium heat. You might want to add more Dijon to your liking. Add 1 tbsp of vegan or dairy butter and stir.
- Add the beans, eggplant, dill, and olives. Season to taste. Add in the rest of the olive oil. Taste and add more spice for more flavor.
- Garnish with green onions. Serve with rice pilaf, couscous or basmati rice!
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 veggies!
- Throw in some garam masala to change up the flavors a bit.
- Click here for more recipes with eggplant!
Recent Comments