While visiting relatives in Las Vegas during the thanksgiving holiday we had the good fortune to dine at one of the great Italian restaurants there. We ordered eggplant Marsala and enjoyed it very much. It is eggplant "steaks" in a mushroom sauce which has a complex, tangy taste due to the lemon juice and wine. Now that we are back home, we couldn't wait to try making it without fat. It turned out fabulous. I borrowed from two recipes posted at SparkRecipes, one by Frenchifal and the other by Ffrench15 and I also mimicked the version we enjoyed on thanksgiving.
Since I didn't have any Marsala wine, I actually used Chianti in this and it turned out well.
Serves 4
Ingredients:
1 eggplant
1 cup Chianti
2 cups vegetable broth
1/4 cup lemon juice
2 cups sliced brown button mushrooms
1 cup shiitake mushrooms, whole
2 cloves garlic
1/2 teaspoon rosemary
1 teaspoon Bragg 24 herb seasoning
Sea salt for dredging, 1/4 cup or so
1/2 cup almond milk
2 tablespoons whole wheat pastry flour
1/4 cup flax seed meal
1/4 cup breadcrumbs, whole grain low fat
3 tablespoons fresh parsley
1/2 lb vegan pasta (alternate: serve over brown rice)
6 paper towels
Step 1: Peel eggplant, cut off ends and slice into 4 thick slices the long way (or more depending on size of eggplant). Dredge in salt and press between thick layer of paper towels for 20 to 45 minutes.
Step 2: Rinse slices and pat dry. Coat with mixture made of bread crumbs, flax seed meal and 1/2 teaspoon Bragg 24 herb seasoning. Brown in nonstick skillet without oil, 5 minutes per side or until golden brown and tender. Alternate method, place under broiler for 4-5 minutes per side.
Step 3: Slice mushrooms and arrange in nonstick skillet. Cook over medium-high heat until golden. Add broth, wine, lemon juice, minced garlic, rosemary and Bragg seasoning. Simmer while eggplant and pasta cook, or about 10 minutes.
Step 4: Prepare pasta according to package directions. Do not rinse. Set aside.
Step 5: Combine flour and milk, stir with small wire whip to remove all lumps. Add mixture to wine sauce and simmer for two more minutes until thickened. Add eggplant steaks to sauce and if necessary simmer until fork slides easily into the eggplant. Sometimes broiling, although providing a nice brown finish will leave the insides not completely cooked.
Step 6: To serve, place 1/2 cup or so of pasta on each plate. Spoon 1/4 cup of sauce over it and then lay an eggplant slice over. Spoon enough additional mushroom sauce over the eggplant to cover. Garnish with parsley.
Since I didn't have any Marsala wine, I actually used Chianti in this and it turned out well.
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Vegan Eggplant Marsala |
Serves 4
Ingredients:
1 eggplant
1 cup Chianti
2 cups vegetable broth
1/4 cup lemon juice
2 cups sliced brown button mushrooms
1 cup shiitake mushrooms, whole
2 cloves garlic
1/2 teaspoon rosemary
1 teaspoon Bragg 24 herb seasoning
Sea salt for dredging, 1/4 cup or so
1/2 cup almond milk
2 tablespoons whole wheat pastry flour
1/4 cup flax seed meal
1/4 cup breadcrumbs, whole grain low fat
3 tablespoons fresh parsley
1/2 lb vegan pasta (alternate: serve over brown rice)
6 paper towels
Step 1: Peel eggplant, cut off ends and slice into 4 thick slices the long way (or more depending on size of eggplant). Dredge in salt and press between thick layer of paper towels for 20 to 45 minutes.
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| Eggplant, peeled and sliced into thick steaks |
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| Eggplant ready for breading in flax seed meal mixture |
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| Breaded eggplant |
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| Eggplant breaded and ready to broil |
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| Broiled eggplant in Marsala mushroom sauce |
Step 3: Slice mushrooms and arrange in nonstick skillet. Cook over medium-high heat until golden. Add broth, wine, lemon juice, minced garlic, rosemary and Bragg seasoning. Simmer while eggplant and pasta cook, or about 10 minutes.
Step 4: Prepare pasta according to package directions. Do not rinse. Set aside.
Step 5: Combine flour and milk, stir with small wire whip to remove all lumps. Add mixture to wine sauce and simmer for two more minutes until thickened. Add eggplant steaks to sauce and if necessary simmer until fork slides easily into the eggplant. Sometimes broiling, although providing a nice brown finish will leave the insides not completely cooked.
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| Add fresh parsley last |
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| Serve eggplant Marsala with a dark green vegetable like broccoli |
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