An Eggplant Recipe You Must Try!
Make an eggplant recipe fit for royals! It’s Eggplant Royale on #LunchBreakLIVE with Chef Tracy Childs, showing you a fool-proof way to make those vibrantly purple Japanese Eggplants POP! Can you say YUM? She’s also making a very simple & filling side dish, curried mashed potatoes, and lentils. Watch the video for a truly tasty & unique restaurant-quality dish.
If You Love Her Eggplant Recipe, You Will Love This Too.
Tracy is the founder and director of Veg-Appeall, PlantDiego, and the recently launched Tracy’s REAL Foods, featuring freshly made vegan, whole food cookies & other plant-based snacks and treats shipped or delivered FRESH nationwide. Tracy also teaches nutrition and cooking with Physicians Committee for Responsible Medicine’s Food for Life program. She is incredibly creative with her recipes, whether she is making dessert, lunch, dinner, or a side dish. Now, let’s check out the grub she made for us today!
Ready To Make This Eggplant Recipe Yourself?
Let’s get cookin’! This recipe is pretty easy, so it’s a perfect one for you to try at home. It was nice of Tracy to share with us her personal secret recipe, fit for Royales! I am providing the recipes for you below, so I hope you give it a try…and let us know how you liked it.
Eggplant Royale Recipe
- 1 large Japanese Eggplant long, thin & bright purple
- 1/3 cup water or vegetable broth
- 1 tablespoon Bragg’s Aminos
- 1 tablespoon red wine vinegar
- 3 cloves garlic minced/pressed or 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon maple syrup
- 1 tablespoon fresh basil minced
- ½ teaspoon toasted sesame oil
- Preheat the oven to 375.
- Cut the eggplant down the center, lengthwise. If the eggplant is really long, you can cut it into shorter sections to fit in your pan.
- Lightly oil a rectangle baking dish (like a brownie or lasagna pan – depending on the size of your eggplant), or line it with parchment. Place the rest of the ingredients into the pan and mix them well. You could also whisk them together in a small bowl and then pour them in.
- Using a sharp knife, and avoiding your hand, slice the cut side of the eggplant with a crisscross pattern about ¼ inches apart, over the entire slice. Do all cut sides.
- Place the patterned eggplant slices face down into the pan.
- Cover the pan tightly with foil.
- Bake the eggplant for about 20 minutes, until softened (knife tender).
- Remove the foil and return to the oven uncovered until the liquid is mostly absorbed and thicken with most of the marinade is absorbed.
- At this point, it may be ready to eat, or if you desire more browning, you can sear it in a hot skillet or on a hot grill. Serve with the extra sauce drizzled on top!
Thank you for stopping by and joining in this episode of #LunchBreakLIVE. It was a fun show, and Tracy always cooks up some good and healthy vegan grub! We have so many recipes available to you from previous #LunchBreakLIVE shows, so check them out, and let’s continue to cook up delicious and healthy vegan meals! Until next time…
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.