Beka To Basics

Real Food Cooking

Vegan Eggplant

From time to time you have to try something different, like cooking something vegan. (Do you capitalize Vegan?)

I fully enjoy eating meat and dairy products (just wait until tomorrow, you’ll see just how much I enjoy them!), but sometimes it’s good to have some veggies and why not let them star in their own show?

Remember my plea for help to use all the eggplants I’ll be getting? Well, I found this one and it gave me an idea for this vegan fest.

Vegan Eggplant Patties and Squash Noodle Spaghetti

Eggplant Patties

  • 1 Eggplant
  • 1 cup of Breadcrumbs
  • 1 or 2 cloves of Garlic
  • Italian Seasoning

Tomato Sauce

  • Onion
  • 2 Tomatoes
  • 1 or 2 cloves of Garlic
  • Basil – I used fresh

Squash Noodles

  • 1 Squash
  • Olive Oil

I started with the sauce.  Just dice the onion and saute in olive oil until they are softened a bit and season with salt and pepper.  Add the garlic and saute.  Rough chop the tomatoes and add then to the onion and garlic mixture.  They will start to break down and make a sauce as the heat through. You can help them along by mashing them with a potato masher.  Let it simmer while you make everything else.

To make the patties, start by roasting the eggplant until its soft and mushy.  Pull out all the insides and mix them together with the breadcrumbs, garlic and Italian seasoning.  It is a really wet mixture, but if it won’t hold together at all, just add a few more breadcrumbs until it does.  Form the mixture into patties and fry in a bit of olive oil until they are browned a bit on both sides.  It’s already cooked, so really its just to make the outside crunchy and delicious.

Use a potato peeler to make “noodles” out of the squash.  Once the patties are done, add some more olive oil to the pan and saute the squash strips until they are cooked throuh.  It will only take a few minutes since the slices are so thin.  Add the noodles to the sauce and serve with an eggplant pattie (or two).  I might try to make the patties into “meatballs” next time so it looks like real spaghetti and meatballs. 🙂

This is one eggplant preparation that I actually like. I still have many other recipes to try and make more eggplants coming my way in the next few weeks, so I’m glad to have at least this one to fall back on in case the others don’t work for me.

Come see me and some other great recipes at Real Food Wednesday and What’s in the Box link party

 

 

 

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9 thoughts on “Vegan Eggplant

  1. okay. I roasted a bunch of eggplant last year that I froze and I bet these would be a perfect use for them.

  2. The summer eggplants are so great. I’m sure your meal was terrific.

  3. This looks great! I’m not getting any eggplant in my CSA right now, and Mark doesn’t like it so rarely buy it, but I bet this is something I could get him to eat. I might even serve it over spaghetti squash since I have a lot of that. And if I use gf breadcrumbs we could all eat it. Yum. And I love it when non-vegan bloggers post vegan recipes. It’s not ‘crazy food’ it’s good for all of us! (No matter if we choose to eat it once a week or every day!)

  4. Looks delicious! I have yet to receive eggplant in my box but when I do I will have to try this recipe…vegan or not 🙂

  5. Pingback: What’s in the Box? #37 « In Her Chucks

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