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Grilled Eggplant and Spinach With Black Bean Pecan Butter Sauce [Vegan]
How exciting to share this recipe with you! I thought of this special sauce recently as our 22nd anniversary approached and we were expecting dinner guests. It was the star component in the first meal on which we collaborated for dinner guests as a newly married couple. ... Read More
Ingredients You Need for Grilled Eggplant and Spinach With Black Bean Pecan Butter Sauce [Vegan]
How to Prepare Grilled Eggplant and Spinach With Black Bean Pecan Butter Sauce [Vegan]
Turmeric and Smoked Paprika Marinated Eggplant
- Line a baking pan or platter with paper towels.
- Lay eggplant slices on paper towels and lightly salt.
- Let sit for 20 minutes and then rinse and drain slices in a colander, return to baking pan, and pat dry with additional paper towels. (This process is necessary to remove any bitter taste, and while the eggplant rests is an optimal time to start the sauce.)
- In a medium bowl, whisk together olive oil, smoked paprika, turmeric, and more salt to taste.
- Gently toss eggplant slices in marinade, rubbing it onto both sides, and let them sit for another 10 minutes.
- Heat a seasoned and oiled grill pan over medium-high heat and grill eggplant for about 3 minutes on each side, brushing with any remaining marinade, or until tender with beautiful grill marks.
- In a 2-quart saucepan, combine the broth, wine, wine vinegar, shallot, coriander, and cilantro.
- Bring to a boil over moderate heat and boil until reduced to 2 tablespoons, or about 10 to 12 minutes.
- While mixture reduces make Pecan Butter: into the bowl of a food processor fitted with a metal blade, add toasted pecans, roasted garlic, pepper chunks, 2 tablespoons of vegan butter, and chives.
- Process just until mixture comes together. Set aside.
- Once broth and wine mixture is reduced, whisk in remaining vegan butter, 2 tablespoons at a time. Then whisk in Pecan Butter.
- Stir in the black beans and season to taste with salt, pepper and lime juice. Heat through.
- In a large cast iron skillet over medium-high, heat olive oil.
- Add spinach and a pinch of salt, and saute, stirring continually, for 2 to 3 minutes or just until wilted but still bright green.
- Approximately 1/4 cup roasted and lightly salted pepitas or pumpkin seeds
- Place a bed of one-fourth of the sauteed spinach on each diner's plate.
- Top with 3 overlapped slices of grilled eggplant (try to give each person both smaller piece from the ends of the eggplant and a larger slice from the center).
- Top with a generous spoonful of sauce, sprinkle with pepitas and serve immediately.
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