How can I achieve a more 'fishy' flavor for these eggplant fillets?

Adding nori or other dried seaweed to the salted steaming water for the eggplant can impart a subtle, ocean-like flavor to the fishless fillets.

Why is a crosshatch pattern sliced onto the eggplant skin?

Slicing a crosshatch pattern on the eggplant skin helps the fillets absorb the white wine sauce more effectively and creates a more appealing texture.

Can I make the white wine sauce without alcohol?

While the white wine adds a distinctive flavor to the sauce, you could substitute it with vegetable broth for an alcohol-free version, though the taste profile will change.

What type of eggplant is best for making these fishless fillets?

Larger eggplants are ideal for slicing lengthwise into substantial fillets, ensuring a good 'fishless' portion size that resembles traditional fish fillets.

How should I store leftover Eggplant Fishless Filets?

Store any leftover eggplant fishless fillets and sauce in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to maintain the texture.

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

CR By: Carla Rendon and Jessica Ruiz

Author Bio

Decadent desserts, Spanish classics, and fusion food made vegan. Carla Rendon and Jessica Ruiz (aka Crajes),... Read More

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Plated eggplant fishless fillets, glistening with white wine sauce, garnished with fresh sliced chives and vibrant pink peppercorns.

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

Dairy Free

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,... Read More

Ingredients You Need for Eggplant Fishless Filets in White Wine Sauce [Vegan, Gluten-Free]

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

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

Slice the eggplants lengthwise. On the "filets" that have eggplant skin, carefully slice a crosshatch pattern on top.
Fill a pot with salted water, add seaweed if using, and steam the eggplant until tender.
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.
Plate the eggplant, top with the sauce, and then add pink peppercorns and chopped chives.