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Broccoli Mash w/ Baked Eggplant


Vegan, Vegetarian, Gluten-Free, Dairy-Free



1 medium-large head of broccoli, chopped into florets

1 can chickpeas (BPA free if possible), rinsed & drained

1 can canelini beans (BPA free if possible), rinsed & drained

*OR can use 2 cans chickpeas, or 2 cans cannelini

5 cloves garlic, raw or roasted

1tbsp tamari

2 eggplants, sliced lengthways

3/4 cup mixed raw, unsalted pistachios & almonds



  • Pre-heat your oven to 180 degrees celsius and line a baking tray with baking paper. Place the eggplant halves face down (flat side down) onto the baking tray and into the oven for 30-40 minutes. Until the eggplant bums (rounded side) are soft to touch). Whilst your eggplant is baking, prepare the mash (as below).

    *For the last 10 mins of baking your eggplant, chuck the almonds & pistachios onto the tray, to toast & add extra crunchy deliciousness.

  • In a saucepnan, heat a small amount of water ready for steaming the broccoli. Place the broccoli florets into a steamer basket and into saucepan to steam or 2-5 mins until lightly steamed/softish. remove from steamer basket & place florets into a blender.

  • Add the drained chickpeas, canellini beans, tamari and garlic into the blender. Blend all ingredients together until forms a smooth consistency. 

  • Grab a baking dish (like the white one in the photo), use a spatula to scrape the mash into the dish. Slice the eggplant halves into rectangle pieces.

  • Place all eggplant pieces on top of the mash. If either the eggplant or the mash is not warm enough, place back into the oven for 10 minutes.

  • Remove from oven and sprinkle with roasted almonds and pistachios.




Serving suggestions:

  • Serve on top of some poached, grilled or stir fried chicken breast slices.

  • Pan fry a piece of salmon, with the skin on. Crispy skin is delicious! Add a drizzle of lemon juice and sesame seeds.

  • Mix baby greens through the mash, such as baby spinach & rocket (to coat your leaves). Have a poached or soft boiled egg on top.

  • Add a serving of wholegrain carbohydrates e.g. quinoa, buckwheat, brown rice, millet, amaranth.

  • Toast a piece of spouted bread, e.g. Pure life bakery sprouted bread and spread with broccoli mash & eggplant pieces. Top with a poached egg.

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