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5 from 4 votes

Eggplant Cutlets with Red Pepper Sauce

Servings: 4 servings
Author: LydiaF

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.