Holiday Roast Eggplant

About Holiday Roast Eggplant

This delicious holiday roast eggplant is a traditional Catalan dish that is usually made with chicken, prunes, vegetables and pine nuts… In my vegan version, I made it with eggplant and it turned out to be really tasty, nice looking and meaty. People continue to ask me what do I eat because I’m vegan. They think I have to renounce my joy of food… Every recipe I post is just proof that they are wrong. This recipe is not only a Christmas dish. It can be made any time of the year. This dish will surprise you with both flavor and texture. Definitely a recipe to archive for future events.

Holiday Roast Eggplant

Serves 2 - 4
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Allergy Tree Nuts
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Gourmet, Serve Hot
Occasion Christmas
This delicious holiday roast eggplant is a traditional Catalan dish that usually is made with chicken, prunes, vegetables and pine nuts... In my vegan version, I made it with eggplant and it turned out to be really tasty, nice looking and meaty. People continue to ask me what do I eat because I'm vegan. They think I have to renounce my joy with food... Every recipe I post is just proof that they are wrong. The holiday roast eggplant is not only a Christmas dish. It can be made any time of the year. The holiday roast eggplant is dish that will surprise you with both flavor and texture. Definitely a recipe to archive for future events.

Ingredients

  • 2 Medium sliced eggplants
  • 1 Medium peeled and finely diced carrot
  • 1 Small finely diced green pepper
  • 6 dehydrated prunes
  • handful pine nuts
  • 400ml tomato sauce
  • 2 Small seedless and finely diced tomatoes
  • 100ml brandy
  • pinch parsley
  • 50ml olive oil
  • pinch salt
  • 2 teaspoons unsweetened ground cocoa

Note

Not only can you roast the eggplants the Holiday Roast Eggplant, you can fry or steam them as alternatives.

Directions

Step 1
In a small bowl, add the brandy and the prunes. Let them macerate into the alcohol.
Step 2
In the mean time, pour a drizzle of olive oil and sprinkle some salt over the eggplants. In an oven tray, roast the sliced eggplants in the oven at 180°C/356°F for approximately 20 minutes.
Sauce
Step 3
In a saucepan, heat up some olive oil. When warm enough, add the onion and let it poach. Add some salt to sweat the onions.
Step 4
After, add the green pepper and the carrot. When they become soft, add the diced tomatoes. Let it cook for 10 minutes.
Step 5
After, add the tomato sauce and let cook for 10 additional minutes so the liquid reduces.
Step 6
Add salt to taste. Then, add the brandy from the prunes. NOT THE PRUNES.
Step 7
Let the alcohol evaporate and mix with the sauce. Also, add the parsley. After, add the ground cocoa.
Step 8
In a small pan, roast the pine nuts a little bit. Then, store them aside.
Step 9
After, add the prunes, the pine nuts, and eggplants into the sauce and mix carefully.
Step 10
Enjoy!!!!