Saucy Asian Eggplant, Mushroom, and Bok Choy

Asian Eggplant, Mushrooms, and Bok Choy

Asian Eggplant, Mushrooms, and Bok Choy

While we were at Atlantis we had a really yummy Chinese garlic eggplant dish one night so I wanted to make something similar at home. I was going to make this with broccoli, but decided to switch it up and use baby bok choy. I’m always up for a stir fry and I can’t believe I’ve never used eggplant in this way before because it soaks up all the flavors and it’s really tasty over rice. This is a sweet, spicy, saucy, and delicious way to make eggplant and it made a bunch! You can feed six from two eggplants, and you can add whatever other vegetables you like. If you’re not loving the spice (like Josh) just omit from the recipe and then sprinkle red pepper flakes on whoever’s dish that wants it.

Saucy Asian Eggplant, Mushrooms, and Bok Choy

2 eggplants, diced and salted

14 oz baby Bella mushrooms, diced

1 bag of baby boy choy, diced

1 cup of broccoli florets

4 green onions, sliced

Brown rice for serving

Sweet and Spicy Oil Free Sauce

1/2 cup coconut aminos

1/2 cup low sodium soy sauce

1 tsp minced garlic

1 tsp minced ginger

3 tsp pure maple syrup

1.5 tsp corn starch

1.5 tsp rice vinegar

sprinkle of pepper

1/2 tsp red pepper flakes

  1. Salt the eggplant and let it sit out for 30-45 minutes so it excretes its bitterness and then press with a paper towel.
  2. In a large skillet over medium heat, add broccoli, mushrooms, and eggplant.
  3. Stir fry for 10 minutes until tender and add bok choy, green onion, and sauce.
  4. Turn to low heat and then continue cooking for 5 more minutes until sauce has thickened and bok choy has wilted.
  5. Serve over brown rice and top with extra green onion and red pepper flakes.
Asian Eggplant

Asian Eggplant

Eggcelent Eggplant Rollatini

Eggplant Rollatini

Eggplant Rollatini

Eating plant based Italian can be pretty simple, and pretty delicious. You can have pasta, veggies, sauces, herbs and bread. I’ve made eggplant parmesan, lasagna, and pastas, but I had an idea to make an eggplant rollatini stuffed with a tofu ricotta for something different with a side of pasta and roasted broccoli. I invited my mom over for dinner tonight because my dad’s out of town and wanted to make something for tofu beginners. Tofu ricotta is a good way to do that because it’s blended until smooth and so it’s not spongy at all and mixed with herbs and spices to make a “cheese” like filling. It would have been better with Rao’s (because everything is) but they were sold out at the store, so I just stuck with the oil free marinara stocked in my pantry. I made it a completely oil-free meal, and it was really filling. My Mom even liked it!

Eggcelent Eggplant Rollatini

2 italian eggplants, peeled

1/2 cup breadcrumbs

1 jar marinara sauce

1/2 lb brown rice and quinoa fusilli pasta, TJ’s

two crowns of broccoli, cleaned and cut

1 tsp garlic powder

salt and pepper to taste

fresh basil, chopped

Tofu Ricotta

1 lb tofu

small handful of fresh basil

2 tbsp nutritional yeast

1 tsp italian seasoning

1 tsp minced garlic

2 tbsp veggie broth

salt and pepper to taste

  1. Preheat oven to 450* and slice eggplant on a mandolin lengthwise in 1/4 inch slices.
  2. Lay eggplant on a paper towel and sprinkle with sea salt and let them sit out and let water release to release some bitterness. (about 30 minutes)
  3. After they’re done, press with a clean paper towel to collect excreted water and excess salt and bread one side of each eggplant slice and place them on a silicone lined baking sheet.
  4. Bake about 10 minutes in the oven until tender and golden brown and let cool. Turn oven to 400*.
  5. While those cool, make tofu ricotta by placing listed ingredients in food processor and continue until smooth.
  6. In a 9×13, spread marinara to cover the bottom of the pan and then on a play lay two slices of eggplant, breading side down, overlapping on the long edge and place a dollop of tofu ricotta on one end and roll to close. Place in 9×13 and repeat until finished.
  7. Place chopped broccoli on silicone sheet and sprinkle with garlic powder, salt, and pepper and roast on 400* for 30-40 minutes.
  8. Cover eggplant with more sauce and place in the oven with broccoli for the last 20ish minutes to heat through.
  9. While those are finishing, cook pasta, drain, and mix with the rest of the marinara and fresh chopped basil.
  10. Serve and sprinkle with extra basil.

Cheers mom!

Crispy Baked Eggplant Dippers

 

Crispy Baked Eggplant Dippers

Crispy Baked Eggplant Dippers

This is a scaled down, cheese free version of eggplant parm and it keeps the eggplant nice and crunchy! It’s a light meal with a salad and a side of marinara.

2 eggplants, peeled, sliced about ⅓ inch thick

½ c almond milk

2 cups breadcrumbs, love the Trader Joe’s bag

1 tbsp italian seasoning

2 tbsp vegan parmesan

1 tsp garlic powder

Salt and pepper

1 cup of marinara, warmed

  1. Preheat oven to 450*. Spray a large baking sheet.
  2. First peel and slice the eggplant, then lay them out on a paper towel. Sprinkle with salt liberally and leave them out for at least 30 minutes to excrete their water and bitterness.
  3. While you wait, mix the breadcrumbs with the spices and vegan parmesan to make the breading mixture.
  4. Wipe the eggplant down with a paper towel and then start dipping! First dip the slices into almond milk, and then bread both sides.
  5. Lay them close together on the baking sheet and then bake for 10 minutes on each side until golden brown. Serve with a side of marinara to dip.