Almond Crusted Eggplant with Mushroom- Red Wine Reduction

This one came to us from the desire to pair a mushroom-wine reduction with a dish. Our first thought was tempeh (which we still think would be delicious) but we wanted to go for a full veggie meal. And might we say, we outdid ourselves with this one. The almonds bring a nutty, savory flavor—not to mention protein—while the red wine gives the mushrooms a touch of sweetness. We can’t wait to devour the leftovers for the rest of the week.

Makes 4-5 servings

1 large eggplant
1 cup almonds
¼ cup nooch*
½ tbsp garlic powder
1 tsp paprika
1 tsp ground black pepper + more for seasoning
½ tsp sea salt + more for seasoning
Olive oil (or coconut oil, liquid state)
16 oz baby bella mushrooms
1 cup vegan red wine**
1 tbsp fresh parsley, chopped

Preheat the oven to 375° and generously grease a rimmed baking sheet.

Add the almonds, nooch*, garlic powder, paprika, 1 tsp black pepper, & ½ tsp salt into a food processor or high speed blender. Blend until the almonds are completely ground.

Peel the eggplant and cut disks about ½-inch thick. In a shallow bowl, pour enough olive oil to cover the bottom and do the same with the almond flour mixture in another shallow bowl. Place an eggplant cutlet in the olive oil, coat all sides, then place in the almond mixture and coat all sides. Lightly press down on the eggplant to ensure the crust sticks.


Set on baking sheet and repeat until all cutlets have been crusted, while refilling the bowls with olive oil/almond mixture as needed. Bake for 25-27 minutes, flip, and cook for another 10 minutes. Lastly, cook on high broil for 1 minute with the oven door cracked and keeping a close watch.

While the eggplant is in the oven, heat oil in a large sauté pan over medium-high heat. Add the mushrooms. Once their juices have released (about 5-7 minutes), season with salt & pepper. Add wine & parsley and stir. Let simmer for 5 minutes. Turn heat to low and cover to keep warm until the eggplant is finished.

That’s it! Drizzle the juices from the mush-wine reduction over the eggplant and get those almondeggplant1
mushrooms in there too.  We enjoyed ours with homemade garlic mashed potatoes and sautéed kale. This would also pair well with spinach and angel hair pasta. NOMZ.


*Out of the loop on nooch? No worries. Check out where we talk about it riight here.
**Not all alcohol is vegan. ANNOYING, right?! Well some are filtered using isinglass (fish bladder), gelatin (animal collagen), egg whites, and other animal products. Use Barnivore to see if your alcohol is cruelty-free.


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