Sautéed Eggplant with Hearty Grains and Lemon-Garlic Aioli Recipe

The silky, melt-in-your-mouth texture of sautéed eggplant pairs beautifully with fresh baby kale in this satisfying dish that can be enjoyed as a main course or a side. Tossed with aromatic shallots, sweety drop peppers, and fresh herbs, the vegetables sit atop a hearty blend of brown rice, cannellini beans, and lentils for a comforting, nutrient-rich meal. A lemon- and garlic-infused vegan aioli adds a creamy finishing touch, with no oil required. To serve as a side dish, omit the rice, beans, and lentils. (This recipe calls for cooked rice and lentils, so be sure to have those ready to go.)

Sweety drop pepper swap: Sweety drop peppers are worth seeking out for this dish. But if you can’t find any, you can use peppaew peppers, roasted red bell peppers, or cherry tomatoes.

Gluten-free version: To make this gluten-free, use a gluten-free brand of Dijon mustard. Most commercially available sweety drop peppers are gluten-free, but be sure to check the label.