Pistachio Crusted Eggplant with Lemon Caper Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 399.2
  • Total Fat: 32.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 200.2 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.2 g

View full nutritional breakdown of Pistachio Crusted Eggplant with Lemon Caper Sauce calories by ingredient


from www.veganseatpencilshavings.com from www.veganseatpencilshavings.com
Number of Servings: 6


    1 cup pistachio nuts (without shells)
    3/4 cup panko breadcrumbs
    1 large eggplant
    1 cup almond or soy milk
    Olive oil for frying, about 1/2 cup

    For the eggplant baste:
    1 tbsp. Miso paste
    1/2 cup hot water
    1 tsp minced garlic
    1/2 lemon, juiced

    For Lemon Caper Sauce:
    2 tbsp olive oil
    2 tbsp vegan butter
    1 tbsp chopped garlic
    2 tbsp capers in brine
    1 tsp of dried tarragon
    1/2 lemon, juiced
    2 tbsp soy/almond milk
    1 tsp Dijon mustard

    Chopped parsley for garnish


1) Use a knife to slice off the skin of the eggplant.

2) Slice eggplant into slices 1 cm thick. Careful not to slice them too thick or the breading will be cooked and the inside will be raw.

3) Lay eggplant slices on a baking sheet and sprinkle with both sides with salt. Let sit for 20 minutes. (The salt will leach out the bitterness out of the eggplant.) While the eggplant is sitting, prepare the eggplant baste and prep your ingredients for the lemon caper beurre blanc.

4) Mix the miso paste, hot water, minced garlic and lemon juice in a bowl.

5) Rinse eggplant slices of salt and pat dry with a clean towel.

6) Spread eggplant slices on a baking sheet and baste with the miso mixture on both sides.

7) In a food processor, pulse the pistachio nuts til they resemble course breadcrumbs.

8) Mix pistachio nuts and panko breadcrumbs in a bowl.

9) Pour the almond/soy milk in a bowl.

10) Bread the eggplant slices by dipping first in the soy milk, and then in the pistachio-panko mixture. If you want more breading, double dip the eggplant slices in the almond milk and pistachios.

11) Once all the eggplant slices are breaded, heat a large frying pan over medium heat. Add the olive oil.

12) Fry the eggplant till crispy golden on the outside.

13) Place fried slices on a baking sheet and pop into the oven at 375 to continue cooking. Cook till the eggplant is tender, about 15 minutes.

14) Heat a frying pan to medium heat. Add the olive oil, vegan butter and garlic. Sweat garlic till fragrant, but not browned.

15) Add the capers, tarragon, lemon juice, soy/almond milk, and mustard. Whisk sauce together with a wire whisk.

16) Plate the fried eggplant with the lemon caper sauce, and enjoy!

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CABINDOG.