nutritional information

Per Serving (3 to 4 cutlets):

  • Calories: 270
  • Protein: 9
  • Total Fat: 18
  • Saturated Fat: 2
  • Carbohydrates: 23
  • Cholesterol: 0
  • Sodium: 199
  • Fiber: 8
  • Sugar: 6
Vegan Gluten-Free

Pistachio-Crusted Eggplant Cutlets

30 minutes or fewer

These cutlets make a quick, satisfying weeknight meal. Serve over warm couscous, bulgur, or Greek-Style Rice Pilaf from vegetariantimes.com.
  • 1 cup shelled unsalted pistachios
  • 6 oz. oil-packed sun-dried tomatoes, drained
  • 2 jarred roasted red peppers, drained
  • 2 cloves garlic, peeled
  • 2 medium eggplant (1 lb.), peeled and cut lengthwise into ¼-inch-thick slices (6 to 8 slices each)

1. Preheat oven to 375°F, and coat baking sheet with cooking spray.

2. Blend pistachios in blender or food processor until finely chopped. Transfer to plate or shallow bowl.

3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse),
and purée until smooth.

4. Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.

January/February 2012 p.34

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comments

Love this recipe...have made several times and shared with both vegan and non-vegans alike. Consensus of both is to cut back on the sun-dried tomatoes. They are very strong and overwhelm the peppers and certainly the eggplant. About half the amount is best. Enjoy. 5 stars from all of us.

Holly DeVan - 2012-05-09 00:46:15

This is a fantastic recipe. We have made it twice in the last two weeks. Served with a salad. Even better the next day after all of the flavors have mingled a bit. I used the back of a fork to spread on the sun-dried tomato paste onto the eggplant and it seemed to work the best and went farther.

Kristi - 2012-04-30 14:37:39

I have been a vegetarian times subscriber for years and make many recipes out of each issue. This was the first recipe that I made that I couldn't even eat. My husband also disliked it. I thought the flavors were not balanced well. Had do get takeout that night.

Marisela - 2012-04-18 23:14:14

I eat these with whole wheat rotini tossed in some marinara. I also leave out the peppers because I am not a fan of them. Very good!

Initialjoe - 2012-04-14 22:52:28

Love this recipe, have made it three times already. I just serve it as is though, no couscous.

Nola - 2012-04-10 01:52:22

The eggplant cutlets are ok....need some additional seasoning of some sort though. The coucous, however, needs some help in a big way. Perhaps this would work over a tabour salad? There has to be something to give the whole dish a wow factor and couches isn't it, unfortunately. By the way, in order to puree the sun-dried tomatoes, garlic, and red peppers, I had to add some olive oil as there just wasn't enough liquid to make it smooth. On a scale of 1-10, I'd give this a 5.

Kathy Manelis - 2012-04-04 00:59:24

Yum! I made this for dinner and it was a hit with kids and hubby alike.

Runner mama - 2012-01-03 16:18:21

This was very good and so simple!

Krystal - 2012-02-15 11:22:28