Vegan eggplant tonnata
One of my favorite recipes for a vegan appetizer are. vegan tuna eggplant without egg mayonnaise. Inspired by classic veal tonnato but without traditional egg mayonnaise and without animal tuna. The secret to this recipe is the use of Garden Gourmet's Vuna, which I think is one of the most successful vegan products in recent years. I must admit that before trying it I was skeptical, but the surprise and amazement once I tasted it is indescribable! The texture and taste are incredibly close to tuna, and, I find that it is also less dry and tastier than real canned tuna. If you are a cruelty free fish lover like me, I recommend that you also try my vegan smoked salmon with which you can make a vegan salmon carpaccio!
P.S this is not a Garden Gourmet sponsored post, but maybe it should be lol.
Why you'll love this smoked tofu recipe
Easy to prepare: this mock veal tonnato is quick and easy to prepare
Light since the recipe calls for a vegan mayonnaise-free tuna sauce with eggs and baked eggplant instead of meat, this dish is definitely lighter than the original.
Delicious in any form: don't feel like serving your eggplant tonnata on a plate as you see in my photos, you can also create eggplant tonnata rolls by rolling baked eggplant slices over the filling.
Versatile: Don't feel like using or don't like eggplant? Alternatively, you can use slices of sliced seitan to make a seitan tonnato or thinly sliced tofu for a delicious tofu tonnato.
Here are all the ingredients you'll need
Ingredients
- 1 big eggplant
- 1 teaspoon coarse salt
For the tonnata sauce
- 1 or 2 Tbps of Vuna
- 2 tablespoons cooked chickpeas - alternatively you can also make your vegan tuna sauce with cannellini beans, the result will be just as good.
- 4 Tbps vegan mayonnaise
- 2 teaspoons mustard
- 1 tsp tomato paste
- 2 tsp pickled capers
- 1 handful fresh parsley
- 1/4 lime or lemon
Preparation (step-by-step)
1. Cut the eggplant into fine slices with a thickness of approx. 4mm
2. Place the eggplant slices on a baking sheet and sprinkle them with coarse salt so that the eggplant liquid is removed. Let stand for 10 to 15 minutes and then press down on the eggplant with kitchen paper to remove any spilled water.
3. Bake the eggplant at 200°C (400°F) selecting static operation for 25 minutes.
4. Meanwhile, prepare the tonnata sauce by blending all the ingredients (except the eggplant) with an immersion blender.
5. Place the eggplant on a plate forming a "flower." Then add the "tonnata" sauce and repeat forming two layers.
6. Voila! Your "tuna" eggplant is ready to be enjoyed. You can let them rest in the refrigerator for 30 minutes for a more "firm" result.
Pro tip
You can prepare the vegan tuna sauce in advance just as you can bake thin slices of eggplant the day before and then compose your vegan eggplant tuna sauce moments before enjoying it
Preservation of vegan eggplant tonnata
You can store your eggplant tonnata in the refrigerator for up to 2 days.
Now that you have all the information you need to prepare these tasty baked eggplant with an eggless tuna sauce, all you have to do is get to work. Have fun in the kitchen!
Vegan 'tuna' aubergines
Ingredients
- 1 big eggplant
- 1 tsp coarse salt
For the tonnata sauce
- 1 or 2 Tbsp Vuna (Garden Gourmet vegan tuna)
- 2 Tbsp cooked chickpeas
- 4 Tbsp vegan mayonnaise
- 2 tsp mustard
- 1 tsp tomato paste
- 2 tsp capers
- 1 handful fresh parsley
- 1/4 lime or lemon
Instructions
- Cut the eggplant into fine slices with a thickness of approx. 4mm
- Place the eggplant slices on a baking sheet and sprinkle them with coarse salt so that the eggplant liquid is removed. Let stand for 10 to 15 minutes and then press down on the eggplant with kitchen paper to remove any spilled water.
- Bake the eggplant at 200°C (400°F) selecting static operation for 25 minutes.
- Meanwhile, prepare the tonnata sauce by blending all the ingredients (except the eggplant) with an immersion blender.
- Place the eggplant on a plate forming a "flower." Then add the "tonnata" sauce and repeat forming two layers.
- Voila! Your "tuna" eggplant is ready to be enjoyed.
Notes
I hope you enjoyed the recipe, see you soon!
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