- 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.
Comments (1)
(5 from 1 vote)The sautéed eggplant was flavorful and satisfying, with the red wine vinegar adding just the right kick to brighten everything up. I couldn’t find the sweet drop peppers, but roasted red peppers worked as a fine substitute. The aioli was a standout—rich, garlicky, and the perfect element to tie the whole dish together. I whipped it up in my Ninja smoothie blender, and it came out beautifully. The rice made a hearty base, while the lentils added texture and the beans helped bind everything together. I did feel there was a little too much rice, so next time I’ll cut it down to two cups. This meal does require some planning, since the rice and lentils need to be cooked ahead of time. I prepared them earlier in the week, then simply reheated on the day of. That made the rest of the prep easy, and I was able to get dinner on the table in about 30 minutes.