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Blackened Eggplant with Vegan Potatoes Au Gratin and Brussel Sprouts Topped with Vegan Horseradish Cream Sauce

So now that I have discovered Eggplant, I am trying to think of new ways to use it.  I feel like it is kind of a blank slate, meaty in texture and not a strong flavor of it’s own.  You really could do so much with it.  This recipe was born from leftover vegan mashed potatoes that were begging to be used.  I love the strong taste of pepper and horseradish with mashed potatoes, so I decided to bring that strong flavor to the eggplant and blend it all together.  The result…AMAZING!  This is going to be a frequent dinner in my house. Looks like it takes so much time, but really it is so easy and so good!
Blackened Eggplant with Vegan Potatoes Au Gratin
and Brussel Sprouts
Topped with Vegan Horseradish Cream Sauce
blackened eggplant, vegan mashed potatoes
Ingredients:
Eggplant:
  • 1 Eggplant (Peeled and Sliced into 1/4″ thick slices)
  • 1 Cup Panko Bread Crumbs
  • 3 TBSP Blackening Seasoning
  • 1/2 Cup Soy Milk
Horseradish Cream Sauce:
  • 2 Cups Soy Milk
  • 2 TBSP Horseradish
  • 2 TBSP Wheat Flour
  • 1 tsp Parsley
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/8 tsp Pepper
Vegan Mashed Potatoes:
  • 3 Small Potatoes
  • 1/4 Cup Soy Milk
  • 1 TBSP Vegan Butter Substitute
  • 1 Cup Daiya Vegan Cheddar Cheese
Roasted Blackened Brussel Sprouts:
  • 2 Cups Brussel Sprouts (Cut in Half)
  • Olive Oil
  • Blackening Seasoning
Directions:
Eggplant:  Dip Eggplant slices into milk, then place in a Ziploc baggie with panko breadcrumbs and blackening seasoning.  Toss to coat.  Place coated slices on baking sheet and place in 350 degree oven for approximately 20 minutes until golden brown.
Brussel Sprouts:  Place brussel sprout halves into shallow baking dish.  Spray lightly with olive oil and blackening seasoning to taste.  Place in 350 degree oven for 20-30 minutes until golden brown on top.
Vegan Mashed Potatoes:  Peel and dice potatoes.  Place in boiling water and cook until tender.  Drain.  Add Milk and Butter Substitute and mash.  Add salt and pepper to taste.
Vegan Horseradish Cream Sauce:  Mix all sauce ingredients into small pot.  Bring to boil, reduce heat and simmer until thickened, stirring occasionally.
Note: I found it easy to prepare eggplant and brussel sprouts first and get them baking in oven. Next get the potatoes started and finish with the sauce.
To Serve:
Place one slice of eggplant on a plate, layer with daiya cheese, mashed potatoes and then another piece of eggplant.  Serve some brussel sprouts on the side.  Drizzle cream sauce over eggplant and brussel sprouts. Delicious!
The presentation is just beautiful.  Your guest will think you slaved all day over this!

If you are not looking to impress anyone and want to serve a lot of people, this layers well in a casserole dish as well.  Just lay down a bit of cream sauce on bottom of pan, then layer eggplant, cheese, potatoes, more sauce and top with eggplant.  Put it back into the oven for about 10 minutes to let it warm through.  Drizzle a little sauce over the top when it comes out…easy!
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Busy Vegetarian Mom (403 Posts)

Just one Busy Vegetarian Mom working on transitioning to a Vegetarian lifestyle for myself and my family. I am recording what I learn here along the way. You can also find me writing at Daily Dish Magazine and Inner Child Food.


One Comment

  1. Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.’

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