We love the crunchy addition of pecans to this eggplant! Coated in a bit of plant based milk, flour and crushed pecans, this eggplant is then pan seared and served with creamy mashed potates and sauteed veg for the ultimate vegan dinner.
- 1 cup chopped pecans
- 1 cup all purpose flour, divided
- 1/ 4 cup vegan butter, melted
- 1 cup plant based milk
- 1 eggplant, cut into 1/2-inch slices
- 1/ 4 cup Dijon mustard
- 1 1/ 2 tablespoon maple syrup
- 1 teaspoon tamari
- Neutral oil, for frying
- Chopped green onions, for garnish
- Kosher salt, as needed
Preheat oven to 400°F.
Pulse chopped pecans in a food processor a few times to finely chop. Not too much, as we don’t want pecan butter/paste, and we don’t want all the pieces to be at flour level. If you don’t have a food processor, you can place the pecans in a bag and crush them with a mallet.
Place pecans in a large bowl. Add 1/2 cup flour and melted butter and stir to combine.
In a second bowl, add remaining flour. In a third bowl, add plant milk. Dip eggplant in flour. Coat both sides. Dip in milk. Place in pecan mixture. Pat and press on pecan mixture on both sides so that it sticks.
Place eggplant on baking sheet. Sprinkle a small pinch of salt on both sides. Bake for 15 minutes; no need to flip. Remove from the oven and set aside.
In a small bowl, add tamari, maple syrup and Dijon mustard. Stir to combine.
In frying pan, heat just enough oil to cover bottom of pan. Once the oil reaches medium heat, fry eggplant for about 1 minute on both sides to brown.
Pour sweet mustard, garnish with green onion (or similar) on top and serve with mashed potatoes and sautéed seasonal vegetables.