Vegan
Vegan Eggplant Dijon Broccoli Recipe: Healthy and quick
I love eggplant and dijon mustard so why not put them together? The flavors of this dish are Indian, “Middle Eastern”, and French. I love combining these different flavors together to make a comforting dish that features the textures and flavors of essential vegetables. This is also a great weeknight recipe as it cooks quite fast! Enjoy!
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Cozy Vegan Dijon Eggplant Broccoli Recipe
Course: Broccoli, Dinner, Eggplant, RecipesCuisine: French, American, MediterraneanDifficulty: Easy4
servings40
minutes20
minutesA quick, tasty, and delicious vegan recipe featuring eggplant, broccoli, and many spices!
Ingredients
eggplant (chopped)
broccoli (chopped)
cannellini beans (dried or canned)
garlic (minced)
grapeseed oil
olive oil
dijon mustard
tamari/soy sauce
white wine vinegar
soy butter
- Spices
smoked paprika
Hungarian paprika
cumin
turmeric
rosemary
salt/pepper to taste
- Garnish
green onion
dill (chopped)
green olives (chopped in half)
Directions
- Chop the eggplant so each slice is about 1/4 inch thick. Think small-medium sized circles.
- Sprinkle salt on both sides of the eggplant and drain in a colander for 30 minutes. When it’s done draining, you can rinse the salt off the eggplant and pat it dry on paper towels.
- In a large frying pan, heat up the grapeseed oil. Test it out with one piece of eggplant and once it sizzles, it’s ready to cook!
- Sauté the eggplant on each side for about 4 minutes each until charred. Add more grapeseed oil throughout. Take the eggplant out of the pan when it’s ready.
- In the same pan, start sautéing your broccoli for about 3 minutes until charred on medium heat and add half of the olive oil. Add more olive oil throughout. Then add some garlic and lower the heat.
- Add all of your spices! Then add tamari, Dijon mustard, white wine vinegar and sauté on low-medium heat. You might want to add more Dijon to your liking. Add 1 tbsp of soy butter and stir.
- Add the beans, eggplant, dill, and olives. Season to taste. Add in the rest of the olive oil.
- Garnish with green onions. Serve with rice pilaf, couscous or basmati rice!
Notes
- If you are super busy, you can just chop and sauté the eggplant. You don’t have to let the eggplant sweat.
- You can also add soy butter instead of olive oil if you are running low on olive oil.
- Throw in some spinach or peppers for some added veggies!
- Throw in some garam masala to change up the flavors a bit.
![Char that broccoli!](https://www.chiveg.com/wp-content/uploads/2020/02/IMG_3363.jpg)
![Eggplant Broccoli Dijonnaise is ready!](https://www.chiveg.com/wp-content/uploads/2020/02/IMG_3368-1.jpg)
![Serve your eggplant broccoli dijonnaise with rice pilaf](https://www.chiveg.com/wp-content/uploads/2020/02/IMG_3377.jpg)
- Click here for more recipes with eggplant!
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