Eggplant & Mungbean with Vegetables

After a short hiatus, we are back with even more interesting and fun recipes, videos, and books to share. I hope you enjoy this blog as much as we enjoy making it.

While experimenting with cooking Indian food, I came up with this interesting and fun dish. It features eggplant, drumstick, and mung beans.

It certainly has the flavors of South India and uses many of the ingredients, but is in no way authentic. It is, however, very creative.


Eggplant & Mungbean with Vegetables
An Indian-inspired recipe featuring eggplant, drumstick (an Asian vegetable), and mung beans.
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  1. 2 tbsp sunflower oil or olive oil
  2. 1 white sweet potato, large dice
  3. 1 large or 2 small Japanese eggplants (the purple ones), large diced
  4. 1 drumstick, large dice
  5. 1/2 cup cherry tomato
  6. 1/2 yellow onion, sliced
  7. 1/2 inch ginger, grated
  8. 2 red Fresno chilies, chopped small
  9. 2 tsp cumin seeds, toasted
  10. 2 tsp fenugreek seed, toasted
  11. 2 tsp coriander seeds, ground
  12. 1 tsp turmeric, ground
  13. 1 tsp amchur (mango) powder
  14. 1 large ball of tamarind, soaked in hot water
  15. 1/2 bunch cilantro, finely chopped
  16. 1 cup cooked mung beans
  17. Salt to taste
  1. Soak the tamarind in hot water for 15 minutes. Break up the tamarind and strain. Reserve the tamarind juice.
  2. Heat a large heavy bottomed sauce pan. Add the oil. Add onions and ginger. Saute until onions become soft. Add sweet potatoes, saute for another minute or two. Then add eggplant, drumstick, and chilies. Cook until the vegetables become tender.
  3. In another sauce pan, place mung beans and 3 cups water. Cover and bring to a boil. Turn the heat down to simmer. Cook until mung beans are well done.
  4. While vegetables and beans are cooking, toast each of the spices separately. Place in a skillet on low and toast for 3-4 minutes until seeds release their aroma. (to save time roast the seeds before cooking)
  5. Add the turmeric, cumin, fenugreek, coriander, amchur powder, and tamarind juice to the vegetables. Cook another 5 to 7 minutes, or until the spices are incorporated.
  6. Serve hot over the mung beans, with flat bread or crackers.
  1. I added the heirloom cherry tomatoes to this recipe because I needed to use them up. You can use roma tomatoes, or regular cherry tomatoes.
Things Vegans Cook

Eggplant Enchiladas with Ancho Mole Sauce

Have you wondered whether the lovely food photos we’ve shared come with recipes? In some cases they do!

The photo we shared on November 30th came from this tasty recipe that translates iconic Southwestern flavors into a vegan recipe meal that will make your taste buds sing.

This recipe (like most we share on the blog) originally appeared on our sister site, Check it out when you get the chance for more recipes as well as in depth articles on the history and uses of various foods as well as great cooking tips.

If you try this recipe yourself — or any of the recipes we share here — please let us know how they come out by sharing with us on social media: @VegansCook on Twitter, @thingsveganscook on Instagram, and Things Vegan Cook on Facebook.

Eggplant Enchiladas with Ancho Mole Sauce
A delightful vegan take on traditional enchiladas.
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Eggplant mixture
  1. 1 tbsp sunflower oil
  2. 1 standard eggplant, small dice
  3. 1 chayote, small dice
  4. 1 red pepper, small dice
  5. ½ yellow onion, small dice
  6. ½ tsp turmeric
  7. 1 tsp ground cumin
  8. 1 tsp ground coriander
  9. 1 tsp epazote
  10. 1 tsp lime juice
  11. 1 tsp salt
Ancho Mole
  1. 6 ancho chili pods
  2. 3-4 cloves of garlic
  3. ½ onion, rough chop
  4. 4 cups water
For Assembly
  1. Corn Tortillas
  2. Vegan Chedder “cheese”
  1. Place the mole ingredients in a medium sauce pan. Cook on medium heat until the chili pods are softened and pliable. Remove from heat. Carefully remove the stems and seed cores from the chili pods.
  2. Puree in a blender until sauce is smooth. Pass through a fine mesh sieve. Set aside.
  3. While the mole is cooking, heat up a large saute pan and add the oil. Once the oil is hot add in all of the vegetable ingredients. Saute until the eggplant starts to soften. Then include the spices, turmeric, cumin, coriander, epazote. Saute for another minute or two, then deglaze with lime juice, add salt to taste, adjust seasoning. Set aside.
  4. To assemble the enchiladas: Heat mole up in a saute pan. Drop in about a ¼ teaspoon of cumin. Dip a corn tortilla into the sauce on both sides. Set onto a cookie sheet. Fill ¼ of the way with the vegetable mixture and cheese. Roll enchiladas and place in a casserole dish that will fit the tortillas.
  5. Cover tortillas with sauce and “cheese.” Bake in a 375 degree oven for 20-25 minutes, or until the cheese is melted.
  6. Serve garnished with lettuce, tomatoes, and black olives. You can add a bit of poblano cream if desired.
Things Vegans Cook