I haven’t made eggplant like this in years. You mix vegan mayo and Dijon mustard together and then you coat eggplant slices and cover with panko. Bake for about 25-30 minutes flipping halfway. I served them in a toasted French roll with vegan mayo, arugula spinach salad and a quick relish made with pickles, onions, kalamata olives and pickled jalapeños.
3 comments:
I was planning an eggplant sandwich type thing to take for work lunch this week (e.g. roasted eggplant, red pepper, zucchini), with a pesto to spread on the bread. Yours sounds really good and I will make it this week. Thanks!
Gina,
Great minds think alike!
I did make your eggplant sandwich (a couple of times, with more to come) and Loved it. Thanks again.
re eggplant (and another favorite ingredient, green onions) here is a link to an interesting recipe by a fav food blogger/writer, Meera Sodha, via her column in The Guardian UK, which I will try to make soon: https://www.theguardian.com/food/2025/may/24/vegan-recipe-aubergine-braised-soy-sauce-sake-sesame-oil-meera-sodha
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