EGGPLANT SCHNITZEL WITH GARLIC CREAM

SERVES 1 LAREG OR 2 SMALL PORTIONS

FOR THE SCHNITZEL:

1 large eggplant

sea salt

1 cup (100 g) all-purpose flour freshly ground white pepper

1 cup (200 g) chilled oat cream, or other plant-based cream

1/2 tsp. sweet smoked paprika

2 tsp. yeast flakes

1 cup (100 g) panko or breadcrumbs

3 1/2 tbsp. olive oil

FOR THE GARLIC CREAM:

1 garlic clove

1/2 cup (100 g) Vegan Mayonnaise

NUTRITIONAL VALUES

Calories: 1098kcal
Fat: 46g (5g S.Fat)
Carbs: 150.5g
Protein: 28.5g
Sugar: 27.6g
Sodium: 1251mg

METHOD

Chop off both ends of the eggplant to make the schnitzel. Cut it into 34in (2cm) thick slices lengthwise. Salt both sides of the slices, then place them on a thick layer of paper towels and weigh them down with a chopping board for 10 minutes to remove the liquid from the vegetable.

Meanwhile, season the flour (reserving 1 tbsp.) on a flat plate with salt and pepper. Stir in the remaining flour (1 tbsp.) gradually into the cold cream. Season the cream with salt, pepper, paprika, and yeast flakes to taste. On a separate plate, spread the panko breadcrumbs.

Pat the eggplant slices dry. To begin, coat the slices in flour, then in cream, and finally in panko breadcrumbs. In a pan, heat the oil and cook the eggplant schnitzel in batches over medium heat until golden brown on both sides. Drain them on a wire rack.

Peel and finely chop the garlic and stir it into the Vegan Mayonnaise to make the cream. Separately package the schnitzels and cream to take with you. The schnitzels are delicious either warm or cold. Serve with crisp flatbread and/or a crunchy salad with a delicious dressing.

GRILLED EGGPLANT PESTO PITA POCKETS

SERVES 4 PORTIONS

1 lb. (455 g) eggplant

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. ground cumin Cooking oil spray

1/4 cup (60 g) Nut-Free Pepita Pesto

1/4 cup (60 g) Garlic Mayo or vegan mayo, soy free if necessary

2 pitas, cut in half

1 large carrot, cut into matchsticks

2 cups (60 g) baby spinach

1 cup (50 g) sprouts, such as sunflower, pea, or alfalfa

NUTRITIONAL VALUES

Calories: 223kcal
Fat: 10.4g (1.4g S.Fat)
Carbs: 27.1g
Protein: 6.8g
Sugar: 5.1g
Sodium: 949mg

METHOD

Preheat the grill to 375oF (190oC). Place the eggplant on a baking sheet lined with paper towels or a clean kitchen towel and slice it into 1/2-inch (1.25-cm) thick rounds. Sprinkle half a teaspoon of salt over the rounds, then flip them over and sprinkle with the remaining half a teaspoon of salt. Allow 15 to 20 minutes for the water to drain from the eggplant.

Remove as much salt as possible with a brush. Sprinkle garlic powder and cumin over the eggplant rounds, then lightly coat with cooking oil spray. Grill the eggplant for 2–4 minutes per side, or until tender and the grill marks are dark. Set aside after removing from the grill.

Whisk together the pesto and vegan mayo in a small bowl until combined. Spread 2 tablespoons (30 g) pesto aioli inside each pita half, then divide the eggplant slices, carrots, spinach, and sprouts among the halves. Serve immediately or store in a covered container for later use.

SWEET POTATO EGGPLANT CURRY

SERVES 4 PORTIONS

1 package (12 oz., or 340 g) extra- firm tofu, rinsed and drained

1 tbsp. (14 g) coconut oil

1 cup (160 g) chopped red onion

1 tbsp. (6 g) minced lemongrass

1 tbsp. (6 g) minced fresh ginger

1 1/4 lb. (570 g) sweet potatoes, peeled and chopped

3/4 lb. (340 g) eggplant, peeled and chopped

3 tbsp. (19 g) yellow curry powder

1 can (13.5 oz., or 400 ml) full-fat coconut milk

5 cups (1.2 L) gluten-free vegetable broth

1/2 cup (92 g) jasmine rice

2 tbsp. (28 ml) lime juice

1 1/2 tsp. salt

1/4 cup (15 g) unsweetened coconut flakes, toasted

1 tsp. lime zest

NUTRITIONAL VALUES

Calories: 1571kcal
Fat: 120.8g (114.8g S.Fat)
Carbs: 96.7g
Protein: 25g
Sugar: 15.8g
Sodium: 1462mg

METHOD

Wrap the tofu in a clean kitchen towel and place it on a plate with a couple of weights on top to press out some of the moisture. Melt the coconut oil in a large pot over medium heat and sauté the red onion, lemongrass, and ginger until the onions are translucent.

Unwrap the tofu and cut into small cubes; add the sweet potatoes and tofu to the pot and sauté for 5 to 7 minutes, or until the tofu is golden on the sides. Sauté the eggplant and curry powder for 2 minutes in the pot. Bring the curry to a boil with the coconut milk and vegetable broth.

Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the water is absorbed and the rice is tender.

Combine the lime juice and salt in a mixing bowl. Divide the curry among four bowls and top with toasted coconut and lime zest before serving.

EGGPLANT ROLLMOPS

SERVES 2 TO 3 SNACK PORTIONS (3 TO 10 ROLLS)

FOR THE MARINADE

3/4 cup (175 ml) white wine vinegar

3 tbsp. golden granulated sugar

1 tbsp. sea salt

6–8 juniper berries

black peppercorns (optional)

3–4 bay leaves

FOR THE ROLLMOPS

2 eggplants

sea salt

1 onion

3 pickles

1 tbsp. medium-strength mustard, such as Dijon

1 tsp. sea salt

1 tsp. freshly ground pepper

NUTRITIONAL VALUES

Calories: 197kcal
Fat: 2.9g (0.4g S.Fat)
Carbs: 37.7g
Protein: 6.9g
Sugar: 22g
Sodium: 2803mg

METHOD

Bring 2 cups (500ml) water to a boil in a saucepan with the vinegar, sugar, salt, juniper, and peppercorns to taste (if using), and bay leaves, then remove from the heat and set aside.

Trim the eggplant stalks for the rollmops. Cut into 1/4– 1/2in (5mm–1cm) thick slices lengthwise. Both sides of the slices should be salted. Place them on a thick layer of paper towels and weigh them down with a cutting board for 10 minutes to remove the liquid.

In a large saucepan, bring some generously salted water to a boil and cook the eggplant pieces for 5 minutes over medium heat. Using a slotted spoon, remove the slices from the water and set aside to drain. Peel and cut the onion into thin strips. Similarly, cut the pickles into strips.

Spread mustard on the eggplant slices, season with 1 teaspoon more sea salt and pepper, and top with pickle and onion strips. Roll each one up and secure with a toothpick. In a large jar, layer the rollmops. Cover with the warm marinade and set aside for 2–3 days to infuse.