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Eggplant Medallions [Vegan]
Eggplant Medallions are a fun vegan twist on Eggplant Parmesan. The tender eggplant medallions are topped with sauteed red pepper, spinach, hummus and a sprinkle of toasted breadcrumbs. You can even make Eggplant Medallions gluten free by using gluten free breadcrumbs.
Ingredients You Need for Eggplant Medallions [Vegan]
How to Prepare Eggplant Medallions [Vegan]
- Prepare hummus as directed below or use package hummus to save time.
- Brush eggplant medallions with 4 Tbsp grapeseed oil and season with salt and pepper. Place in a frying pan on med-high and cook in batches for 2 minutes, flip and cook for another 2 minutes. Cook until the eggplants are tender but not fully cooked.
- Meanwhile, heat 1 Tbsp grapeseed oil in a frying pan on med heat and add red peppers, cook roughly 5 minutes or until the peppers are soft. Add the garlic and cook until you can smell the garlic, roughly 2 minutes. Add spinach to the pan and sauté until the spinach has wilted, 5 minutes.
- Mix breadcrumbs, chopped parsley and 1 Tbsp grapeseed oil in a small bowl and set aside.
- Place eggplant medallions on a baking sheet and top with spinach mixture. Evenly spread the hummus on top of the spinach and top with bread crumb mixture.
- Place the Eggplant Medallions in the oven on broil until the bread crumbs are brown, 5 minutes.
- Place garlic in a large food processor and pulse until it is coarsely chopped.
- Add remaining ingredients, expect for the water, and process until smooth. Water will make the hummus creamier, therefore add it slowly until desired texture.
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