Ingredients
2 large Chinese eggplants, cut into 1/2" cubes
Kosher salt
10 tbsp. extra-virgin olive oil, divided
2 1/2 c. cooked brown rice
1 small red onion, finely chopped
8 cloves garlic, finely chopped
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. fennel seeds
Freshly ground black pepper
1 (15.5-oz.) can chickpeas, drained
2 tbsp. reduced-sodium soy sauce
1 tbsp. granulated sugar
1/3 c. chopped fresh parsley, divided
1 tsp. snoked paprika
1/4 tsp. MSG
4 oz. mushrooms, finely chopped
3 tbsp. all-purpose flour
3 c. almond milk
3/4 c. panko bread crumbs
Preparation
Step 1In a colander placed over a large bowl, toss eggplant with 1 teaspoon salt. Let sit about 30 minutes, then squeeze off excess moisture and pat dry with paper towels.Step 2Meanwhile, brush a 13"-by-9" baking dish with 2 tablespoons oil and spread rice in an even layer.Step 3In a large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic, coriander, cumin, fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion turns translucent, 5 to 6 minutes.Step 4Add chickpeas, soy sauce, granulated sugar, and 1/4 cup parsley and cook, stirring occasionally, until chickpeas are golden, 4 to 5 minutes. Transfer chickpea mixture to baking dish; spread in an even layer.Step 5In same skillet over medium heat, heat 2 tablespoons oil. Add drained eggplant, paprika, and 1/4 teaspoon pepper and cook, stirring occasionally, until golden and creamy, 10 to 12 minutes. Remove from heat, stir in MSG, and transfer to baking dish; spread in an even layer.Step 6Preheat oven to 375°. In same skillet over medium heat, heat 3 tablespoons oil. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Whisk in flour and cook, stirring frequently, until golden, about 2 minutes. Gradually whisk in milk and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Drizzle all over eggplant mixture.Step 7In a small bowl, toss panko, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining parsley and 2 tablespoons oil. Sprinkle over eggplant mixture.Step 8Bake casserole until panko is golden, about 30 minutes.
To add substance to the dish, we layer the casserole dish with brown rice, then with spiced, soy-glazed chickpeas before adding in the tender, paprika-spiked eggplant. To maximize your time in the kitchen, prep the eggplant first before continuing to prep all the other ingredients. To properly tenderize the eggplant, it needs to sit for 30 minutes to 1 hour with a light sprinkling of salt. When choosing your eggplant, we recommend going with Chinese eggplants, which cook into softer, creamier bites than the tougher, seedier Italian variety. Adding umami to vegan dishes relies on carefully choosing your spices. In our case, we build flavor in a single skillet by cooking in stages, layering salt, MSG, spices, and sugar together to build golden fond on the bottom of the skillet. This accumulation of flavor is then released when we make the mushroom roux as our final component for the casserole, lifted off the bottom of the skillet as we stir and incorporate it while streaming in almond milk. Finally, a simple but totally optional panko topping will add a toasty layer of crunch for additional texture. Note that while the casserole will keep in the refrigerator for 3 to 4 days, the topping will not stay crunchy! Once you’ve made a batch of this casserole, please drop us a comment down below and let us know how you liked it.
