I am about halfway through a 30 day vegan challenge; which truth be told has not been very challenging at all. Vegan cooking is so simple: the basic flavors and qualities of a food becomes the centerpiece making lots of fancy cooking techniques and expensive ingredients unnecessary.
Tonight I came up with this recipe based on what was left in the kitchen at the end of my shopping week. I was so pleased with how it came out I had to share. It features eggplant and avocado. Eggplants are fantastic, and they have such a unique texture which I find rather ‘meaty’. Avocado on the other hand has a sort of buttery quality which complimented the eggplant perfectly. The recipe also calls for vegan mayonnaise, which I have just recently discovered and love. I recommend the brand pictures above.
one ripe avocado
4-6 tablespoons vegan mayonnaise
grape seed oil
#1. Peel an avocado and place it in small bowl. Add 2-4 tablespoons of vegan mayonnaise and mash. Add diced tomato and stir. Chill until eggplant is ready.
#2. Mix about a half a cup of breadcrumbs, a teaspoon of sea salt, and a two tablespoons of fresh herbs finely chopped–I used basil and rosemary.
#3. Slice the eggplant into circles. Spread vegan mayonnaise on each side and then press into the breadcrumb mixture. Place a wire rack on a cookie sheet of the same size and use this to cook the eggplant slices.
#4. Drizzle a small amount of grape seed oil on each slice, and broil until golden brown on one side. Remove from oven and flip. Drizzle the other side with grape seed oil. Broil this side until golden brown.
#5. Serve eggplant slices topped with avocado mixture.
Happy Vegan Eating