Cozy Vegan Dijon Eggplant Broccoli Recipe

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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Dijon Eggplant Broccoli

A quick, tasty, and delicious vegan recipe featuring eggplant, broccoli, and many spices!
Prep Time40 mins
Cook Time20 mins
Course: dinner, Side Dish
Cuisine: French, fusion, Indian
Keyword: Eggplant Broccoli Dijonnaise
Servings: 4 people
Author: ChiVeg

Ingredients

  • 1 eggplant (chopped)
  • 1 head broccoli (chopped)
  • 1 cup cannellini beans (dried or canned)
  • 3 cloves garlic (minced)
  • 1 tbsp grapeseed oil
  • 2 tbsp olive oil
  • 2 tbsp dijon mustard
  • 2 tbsp tamari/soy sauce
  • 2 tsp white wine vinegar

Spices

  • 2-3 tsp smoked paprika
  • 2-3 tsp Hungarian paprika
  • 2 tsp cumin
  • 2 tsp turmeric
  • 2 tsp rosemary
  • salt/pepper to taste

Garnish

  • 2 tsp green onion
  • 1 bunch dill (chopped)
  • 10 green olives (chopped in half)

Instructions

  • 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. 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. 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 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.
Char that broccoli!
Char that broccoli!

 

Eggplant Broccoli Dijonnaise is ready!
Eggplant Broccoli Dijonnaise is ready!
Serve your eggplant broccoli dijonnaise with rice pilaf
Serve your eggplant broccoli dijonnaise with rice pilaf
  • Click here for more recipes with eggplant!

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