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Eggplant Fishless Filets in White Wine Sauce [Vegan, Gluten-Free]

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This recipe for eggplant fishless filets with white wine sauce is easy, fast, and very delicious. Eggplant is steamed with salt water and seaweed to infuse it with an umami, fishy flavor until soft and tender. The sauce is a basic white wine sauce with white onions. It's easy, quick, and the flavor super-rich. It is one of those sauces where you'll want to soak up every last drop with bread. This quick dinner for two is perfect for special occasions.

Eggplant Fishless Filets in White Wine Sauce [Vegan, Gluten-Free]

Serves

2

Cook Time

35

Ingredients

  • 2 eggplants
  • Salted water (seawater)
  • Nori or other type of dried seaweed (optional)
  • 1 white onion
  • 2 garlic cloves
  • Pink pepper, to taste
  • 1/3 cup, plus 3 3/4 tablespoons white wine
  • 1 tablespoon cornstarch
  • 1/4 cup salted water
  • Sliced chives, for garnish

Preparation

  1. Slice the eggplants lengthwise. On the “filets” that have eggplant skin, carefully slice a crosshatch pattern on top.
  2. Fill a pot with salted water, add seaweed if using, and steam the eggplant until tender.
  3. Slice the onion and garlic and sauté in a pan until slightly soft. Add pink peppercorns, then pour in the white wine. In a small bowl, mix 1/4 cup water with the cornstarch. Allow to reduce.
  4. Plate the eggplant, top with the sauce, and then add pink peppercorns and chopped chives.

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AUTHOR & RECIPE DETAILS


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Decadent desserts, Spanish classics, and fusion food made vegan. Carla Rendon and Jessica Ruiz (aka Crajes), Fine and Tattoo artists, also creators of “Reinas y Reopollos” vegan food an lifestyle blog. Everything with the constant encouraging of their two cats; Poe and Ingres.We have a passion to create fun and delicious vegan recipes, with a little obsession for food porn. Also we want to demonstrate that the best burger of your life, can be vegan!


 

 

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