Eggplant Piccata With Crushed Potatoes And Arugula

Name: Eggplant Piccata With Crushed Potatoes And Arugula (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb waxy potatoes, such as Yukon Gold, peeled and cut into pieces; 2 None eggplants, cut into 1/3 inch thick slices; 5 tbsp oil; 1/4 lb smoked tofu, thinly sliced; 3/4 cup all-purpose flour + 3 tbsp; 1 cup oat milk; 1 tsp baking powder; 10 sprigs fresh thyme, chopped; 3 sprigs fresh rosemary, chopped; 4 tbsp vegan margarine; 1 pinch grated nutmeg; 1-2 tbsp lemon juice; 2 tbsp white wine vinegar; 2 tbsp olive oil; 3 cups arugula, washed and chopped (reserve a handful for garnish)

Servings: persons

2 lb waxy potatoes, such as Yukon Gold, peeled and cut into pieces
2 None eggplants, cut into 1/3 inch thick slices
5 tbsp oil
1/4 lb smoked tofu, thinly sliced
3/4 cup all-purpose flour + 3 tbsp
1 cup oat milk
1 tsp baking powder
10 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
4 tbsp vegan margarine
1 pinch grated nutmeg
1-2 tbsp lemon juice
2 tbsp white wine vinegar
2 tbsp olive oil
3 cups arugula, washed and chopped (reserve a handful for garnish)

1
Cook the potatoes in boiling salted water for about 20 mins. Drain and set aside in a warm place.
2
Prepare the eggplant by making a horizontal cut into each slice to form a pocket (i.e., do not cut all the way through). Heat 1 tbsp oil in a pan and saute the tofu slices for about 2 mins on each side until golden brown. Remove from the pan and drain on paper towels. Cool slightly, then insert 1 slice of tofu into each eggplant pocket.
3
Next, mix together the flour, 1/4 cup oat milk, 1/3 cup cold water, 1/2 tsp salt, baking powder, thyme and rosemary to make a smooth batter. Sprinkle 3 tbsp flour onto a plate. Heat 4 tbsp oil in a frying pan. Dip the eggplant slices first in the flour, then in the batter then fry for 6-8 mins, turning halfway through, until crisp and golden on each side.
4
To finish, heat the margarine with the remaining oat milk. Add to the drained potatoes along with the arugula and mash together. Season to taste with salt, pepper, nutmeg and lemon juice. Season the vinegar then whisk in the olive oil. Toss with the reserved arugula.
5
To serve, arrange 2 eggplant piccata on serving plates with the crushed potatoes and arugula salad.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lb waxy potatoes, such as Yukon Gold, peeled and cut into pieces, 2 None eggplants, cut into 1/3 inch thick slices, 5 tbsp oil, 1/4 lb smoked tofu, thinly sliced, and more.

Yes, Eggplant Piccata With Crushed Potatoes And Arugula (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Piccata With Crushed Potatoes And Arugula (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions