- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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The silky, melt-in-your-mouth texture of sautéed eggplant pairs beautifully with fresh baby kale in this satisfying dish that can be enjoyed as a main course or a side. Tossed with aromatic shallots, sweety drop peppers, and fresh herbs, the vegetables sit atop a hearty blend of brown rice, cannellini beans, and lentils for a comforting, nutrient-rich meal. A lemon- and garlic-infused vegan aioli adds a creamy finishing touch, with no oil required. To serve as a side dish, omit the rice, beans, and lentils. (This recipe calls for cooked rice and lentils, so be sure to have those ready to go.)
Tips
Sweety drop pepper swap: Sweety drop peppers are worth seeking out for this dish. But if you can’t find any, you can use peppaew peppers, roasted red bell peppers, or cherry tomatoes.
Gluten-free version: To make this gluten-free, use a gluten-free brand of Dijon mustard. Most commercially available sweety drop peppers are gluten-free, but be sure to check the label.
For more inspiration, check out these tasty ideas:
- Warm Spiced Eggplant Salad
- Roasted Tomato and Eggplant Soup
- Warm Spiced Eggplant Salad
- Or check out our collection of eggplant recipes.
By Ellen Boeke,
Ingredients
- ½ of a 12-oz. package silken tofu, drained
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 large clove garlic, chopped
- 1 teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 6 cups sliced or cubed Chinese or white eggplant (1 lb.)
- ¼ cup low-sodium vegetable broth or water
- 6 cups fresh baby kale
- ½ cup thinly sliced shallots
- ⅔ cup canned or jarred sweety drop peppers, drained, or chopped peppadew peppers
- ½ cup sliced fresh basil
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 3 cups cooked brown rice
- 1 15-oz. can no-salt-added cannellini beans, undrained
- 1 cup cooked lentils
- ¼ cup chopped fresh parsley
Instructions
- To make aioli, in a small food processor or blender combine first six ingredients. Process until smooth.
- In an extra-large nonstick skillet cook eggplant in broth over medium-high 6 minutes or until tender and starting to brown. Add kale and shallots. Cook 3 to 4 minutes or until kale is wilted and tender, tossing with tongs. Remove from heat. Add sweety drop peppers, basil, vinegar, ½ teaspoon of the salt, and black pepper to taste; toss to combine.
- In a medium saucepan combine rice, beans, and lentils. Cook over medium 5 minutes or until heated through. Stir in parsley, the remaining ½ teaspoon salt, and additional black pepper. Spoon eggplant mixture over rice mixture. Serve with creamy tofu aioli.
Per serving (2 cups): 482 calories, 90 g carbohydrates, 22 g protein, 5 g total fat, 1 g saturated fat, 0 g cholesterol, 715 mg sodium, 21 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
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