As some of you have requested savoury recipes on my blog, I’m recently devoted to developing a series of vegan brunch plates. These brunch plates are not only easy to make, but they also look very appealing (even some of my meat-eating friends want to try 😋).
Few days ago, I went to a local market with my mom as usual, and I found these cute baby eggplant. Most importantly, they are local and organic. How can I resist not to buy them? At first, I planned to make some babaganoush out of them. However, since they look so cute, it would be a pity to “ruin” their cute appearance. Also, I once tried a dish at a restaurant in Sydney serving eggplants with pomegranate seeds and yogurt. Given that I just made some raw coconut yogurt at home and I got pomegranate seeds. Why not recreate my own version of this dish?
3 Baby eggplants
2 Tbsp balsamic vinegar
1 Tbsp liquid amino
1 tsp coconut nectar
1 tsp mixed herbs
2 Tbsp raw coconut yogurt (or any other kind of yogurt of your preference)
Handful of pomegranate seeds as topping
Spiced Scrambled Tofu:
1/2 block frozen firm tofu (crumbled)
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp ground cumin
1/4 tsp sea salt
1 Tbsp nutritional yeast
1/4 cup mixed capsicum (diced)
1 tsp coconut oil from Coconut Matter
Black pepper to taste
- Preheat oven to 200 °C
- In a small bowl, mix the ingredients of the marinate. Cut the eggplants into half and score the flesh in a cross hatched pattern so that they flesh are in diamond shape
- Gently brush a layer of marinate onto the flesh of the eggplant
- Wait until it absorbs the marinate, then brush another layer on top of it until all the marinate has been used up
- Place the marinated eggplants on a lined baking tray and bake for 30 minutes, until the flesh is soft, and the skin becomes dark and crispy
- Place a suitable amount of coconut yogurt on top of the flesh and top with some pomegranate seeds
- Heat a tsp a deep, non-stick skillet over medium-high heat. When it’s hot, add the red pepper and sautéed slightly
- Add the tofu and sprinkle it with the paprika, cumin, salt, and turmeric. Keep frying until the spices are fragrant and the tofu is hot throughout. Add 1 Tbsp water if it is too dry.
- Switch off the fire. Stir in the nutritional yeast and black pepper.