Brussell Sprouts with Eggplant


  • 1 Eggplant sliced lengthwise and each slice then halved- to resemble bacon slices
  • 1 pound Brussels sprouts, trimmed, outer leaves removed, and halved
  • 1 head garlic, cloves peeled but left whole
  • 2 leeks, sliced, light green and white parts only
  • 2 tablespoons grapeseed oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 4 cups Swiss chard, torn into bite-sized pieces (can sub spinach or kale that has been massaged)
  • ½ cup salted, shelled and roasted sunflower seeds (can sub other nut or seed of choice)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste
  • 3 teaspoons honey
  • ¼ cup olive oil



  2. Preheat oven to 400 F.
  3. Mix soy sauce, with smoked paprika. Baste eggplant slices with sauce. Bake for 10-15 minutes.
  4. In a large nonstick skillet, heat vegetable oil to medium-high heat. Fry eggplant slices until crispy. Set aside.
  6. On a separate large, rimmed baking sheet arrange the Brussels sprouts. On a small rimmed baking sheet arrange the leeks and garlic cloves. Divide the grape seed oil among the three pans. Sprinkle with the salt and pepper. Toss to coat. Rearrange the veggies so that they are in an even layer. Make sure they aren’t too crowded, otherwise they will steam instead of roast. Also, make sure the Brussels sprouts are cut side down so that they get nice and charred.
  7. Place the Brussels sprouts pan on the rack closest to the heat source. Place the other two pans farther away from the heat source.
  8. Roast the veggies for 20 to 25 minutes, tossing them halfway through. The Brussels sprouts should be tender throughout and charred on the outsides. The stray leaves should also be charred and crispy. The leeks should be tender and crispy, while the garlic should be fork-tender.
  10. Add mustard, apple cider vinegar, and honey to a small mixing bowl. Whisk until the ingredients come together.
  11. Slowly stream in the olive oil while whisking with the other hand. This will create an emulsion so the dressing doesn’t separate. Alternately you can blend the ingredients in a blender.
  12. Add salt and pepper to taste. Set dressing aside.
  14. Fill each bowl with 1 cup of the Swiss chard. Divide the roasted veggies among each bowl. Top with sunflower seeds, eggplant bacon and drizzle with dressing.
  15. Serve immediately.
  16. This recipe is best eaten fresh, mostly because the Brussels sprouts lose their crispiness. However, if you are not going to eat it all when fresh store the veggies and Swiss chard separately. Heat the leftover veggies in a 350-degree oven until they are warm, 10 to 15 minutes. Then assemble the bowl as before. Dress just before eating.