Baked Baby Eggplants with Spiced Scrambled Tofu (Vegan, Gluten-free, Grain-free)

Wednesday, September 09, 2015

As I received quite a lot of request of having more savoury recipes on my blog, I'm recently devoted to developing a series of vegan brunch plates. These brunch plates are not only easy to make, but they also look very appealing (even some of my meat-eating friends want to try :P) Few days ago, I went to a local market with my mom as usual, and I suddenly discover these cute baby eggplant. Most importantly, they are local and organic. How can I resist not to buy then? After buying them home, I originally planned to make some babaganoush out of them. However, since they look so cute, I think it would be a waste to "destroy" their cute appearance. And I remembered that I once tried a dish at a restaurant in Sydney serving eggplants with pomegranate seeds and yogurt. As I just made some raw coconut yogurt at home and I got pomegranate seeds, so why not recreate my own version of this dish?


Ingredients:


Baked Eggplants:

3 Baby eggplants
2 Tbsp balsamic vinegar
1 Tbsp liquid amino
1 tsp coconut nectar
1 tsp mixed herbs
2 Tbsp raw coconut yogurt (or any other kind of yogurt of your preference)
Handful of pomegranate seeds as topping


Spiced Scrambled Tofu:

1/2 block frozen firm tofu (crumbled)
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp ground cumin
1/4 tsp sea salt
1 Tbsp nutritional yeast
1/4 cup mixed capsicum (diced)
1 tsp coconut oil from Coconut Matter
Black pepper to taste


Directions:


For the baked eggplants:

  1. Preheat oven to 200 °C
  2. In a small bowl, mix the ingredients of the marinate. Cut the eggplants into half and score the flesh in a cross hatched pattern so that they flesh are in diamond shape
  3. Gently brush a layer of marinate onto the flesh of the eggplant
  4. Wait until it absorbs the marinate, then brush another layer on top of it until all the marinate has been used up
  5. Place the marinated eggplants on a lined baking tray and bake for 30 minutes, until the flesh is soft, and the skin becomes dark and crispy
  6. Place a suitable amount of coconut yogurt on top of the flesh and top with some pomegranate seeds

For the scrambled tofu:


  1. Heat a tsp a deep, non-stick skillet over medium-high heat. When it’s hot, add the red pepper and sautéed slightly
  2. Add the tofu and sprinkle it with the paprika, cumin, salt, and turmeric. Keep frying until the spices are fragrant and the tofu is hot throughout. Add 1 Tbsp water if it is too dry.
  3. Switch off the fire. Stir in the nutritional yeast and black pepper.


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