A couple weeks ago I shared a fried brie appetizer we had while on vacation. Today I’m going to share the main course from that meal; tasty roasted eggplant cutlets “stuffed” with a delectable curried filling and topped with a delicious and simple to prepare red pepper sauce.
My version is vegan as written, but it’s a simple matter to make an omnivore friendly meal by substituting your favorite ground meat for the texturized vegetable protein. Only a cup of rehydrated TVP is needed to top these eggplant cutlets. That’s equivalent to about a half pound of cooked ground meat. For those avoiding both soy and meat, try using lentils.
Not to brag, but I believe my version is even better than the one we were served, which featured simply seasoned ground beef. I opted to go for Levantine flavors; curry, turmeric, cumin and ginger. Some raisins were added for their contrasting texture and sweetness. The sauce is simplicity itself and is a variation of the regional red mojo sauce. In combination with the eggplant and the curried TVP the flavor is outstanding. I’m sure you’ll find this a meal worthy of serving to guests.
A medium eggplant will serve four people when cut the long way. Use a vegetable peeler to remove strips of the peel. This way those served the outside eggplant cutlets won’t have to deal with a large piece of the peel, which can be bitter. For appetizers, cut the eggplant into half inch thick rounds without worrying about the peel.
Ingredients
For the sauce
- 1 large jar roasted red pepper strips
- about a cup of day old bread crusts removed, torn into small pieces
- 1/4 cup olive oil
- generous splash vinegar I used balsamic or lemon juice
- salt and pepper to taste
For the filling
- olive oil for sauteing as needed
- pinch red pepper flake
- 1/2 a medium onion finely diced
- 2 teaspoons curry powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon grated ginger
- salt and pepper to taste
- 1/2 cup TVP rehydrated as directed on the package about 1 cup after rehydration
- handful of raisins soaked in boiling water
For the rest
- 1 medium eggplant strips of peel removed and cut into 4 cutlets the long way
- handful pine nuts roasted
- chopped cilantro or parsley for garnish
Instructions
Rehydrate the TVP then prepare the raisins and pine nuts
- Measure the TVP and add water as directed on the package. Let sit while you do the rest.
- Cover the raisins with boiling water and allow to soak while the eggplant cutlets are prepared.
- Dry roast the pine nuts in a small skillet over medium heat until fragrant and just starting to change color. Be careful not to burn them, it can happen quickly.
Make the sauce
- Use a stick blender or food processor to puree the roasted red peppers.
- Add enough bread and oil to give a nice consistency.
- Season with the vinegar, salt and pepper.
Roast the eggplant cutlets
- Preheat the oven to 400°F/200°C.
- Brush or spray the eggplant cutlets with olive oil and season lightly with salt and pepper.
- Roast for about a half an hour or until softened and nicely browned
Make the curried filling while the eggplant is roasting
- In a medium skillet, steam/saute the onions and a pinch of red pepper flake until tender and beginning to change color.
- Stir in the spices and cook briefly.
- Add the TVP and heat until the moisture has been cooked off.
- Drain the raisins and add them to the mix.
- Taste and adjust the seasonings.
Assemble the dish
- Transfer the red pepper sauce to a saucepan to gently heat it up. Taste and adjust the seasonings after it has been warmed.
- Ladle a small amount onto each serving plate, then top with one of the eggplant cutlets.
- Layer the filling onto of the eggplant, then add more sauce.
- Garnish with chopped parsley and toasted pine nuts.
Let me encourage you to make the red pepper sauce instead of substituting tomato sauce. You won’t be disappointed. Serve with plenty of crusty bread to mop up the sauce and your favorite red wine.
Wooow! Should have found this recipe before Christmas time! Looks super delicious, plus pepper sauce is just the best!!
There’s always New Year’s 🙂 Thanks!
This sounds amazing! I love red peppers and eggplant. Pinning this for later.
Thanks for pinning, Willow. I hope get a chance to make it because it’s really good!
Eggplant is my favorite! Great combination of flavors and this looks absolutely delicious!
I was really pleased with how it turned out. I hope you’re able to give it a try 🙂
Yum, this looks so good – I don’t eat eggplant nearly often enough.
I think the same thing every time I prepare it 🙂
This sounds absolutely amazing! Such a gorgeous medley of flavours!
The flavors all work together to make a really nice meal 🙂 Thanks!
A very colorful, flavorful dish indeed! I love the stuffing ingredients. This dish looks very healthy!
It was filling, too. We loved it 🙂
I’m loving all the colors and textures and spices of this dish!
Thanks! They all work together for a delicious meal 🙂
This eggplant dish looks so vibrant and very appetizing!
I am not always a huge fan of eggplant but this recipe I know would change my mind!!
With all these spices you used I bet these eggplants are bursting with flavors and aromas!
Yes! They were fabulous! 🙂
What a great recipe! I love eggplant, and really like the idea of using either TVP or lentils with this dish (especially lentils)! Very nice!
Thank you! I will definitely try the lentil option next time. Sounds so good, doesn’t it?
This is a great looking eggplant dish! Great flavours!
Anything with red pepper sauce is a winner for me. We had a terrific time eating and cooking eggplants in Turkey and this dish reminds me of some of the meals we enjoyed. Such a filling vegetable.
We hope to make it to Turkey in the next year. I’d love to visit 🙂
I love a good vegetarian recipe at least once a week, and this has eggplant and awesome flavors! Thanks for posting!
Big fan of the TVP also but love that you’ve offered the carnivore option! 😀 Looks delicious, can’t wait to give this a try!
I’m sorry I waited so long to try TVP. It’s nice to have options 🙂 Hope you enjoy it as much as we did!
What a creative way to use eggplant. The sauce and the seasonings you chose have me drooling. Plus, it’s a beautiful dish.
The color of the sauce is just amazing, isn’t it? I’ll bet you could chopify it into a tasty bowlful 🙂
This looks great! And a great main dish for any holiday gathering. I know so many people have no clue what to serve for vegetarians, so this is great! All these spices must just smell awesome as it cooks!
Thanks, Debi. I think anyone who like eggplant would enjoy this 🙂
Now that’s my kind of dish right there! I like every single thingn about it! I’m a brand new fan of eggplant. 🙂
It’s a wonderful ingredient, isn’t it? We didn’t eat a lot of it growing up and what I remember eating wasn’t very good. That changed about 10 years ago. I have a ton of eggplant recipes and I’m sure there are many more good ones I haven’t tried yet. Enjoy!
Beautiful dish! Always looking for new vegetarian ideas. Thanks for sharing:)
The moment I saw that red pepper sauce, I was ALL IN. OH how I love that flavor. YUMMY!
It works really well with the eggplant and the curry seasoning.
What an awesome and delightful meal. These really looks yummy. I want to try it now Lol. Thanks for sharing.
Thanks, Nicole. Hope you like it 🙂
That sounds heavenly. I really appreciate you laying out the timeline for me with what to do and when. It can be tough getting the timing right, and if I’m serving guests this yummy eggplant dish I’d hate to get it wrong.
It seems a lot more complicated than it really is. Some recipes it’s better to get everything together before starting, others you can multitask. Thanks, Crystal 🙂
That dish looks beautiful! I love eggplant so this is the perfect new way to eat it.
This would work with your keto diet, too.
Yum! LOVE eggplant for a hearty vegetarian meal! This looks amazing!
I love eggplant. Looks like you have put the eggplant to a wonderful use. Looks delish 🙂
This sounds so good! I love eggplant! It’s the perfect vessel for stuffing too! Yum!
I love eggplant, too. It should probably have its own category 🙂