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Stuffed Eggplants
Category: Main Dishes - Other
Suitable for a: vegan diet
Ingredients:
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This recipe is good for two people as is, but can easily be multiplied.
1 large eggplant
1 medium onion
2 cloves garlic
1 large tomato
1/2 can chickpeas
1/3 cup slivered almonds (or another nut)
2 tbsp rolled oats
Bragg's
olive oil
1/2 14oz can diced tomatoes
2 tbsp olive oil
1 tbsp flour
1 tbsp dried basil
salt and pepper
Instructions:
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1. Boil the eggplant for 5 or 10 minutes to loosen the skin
2. Slice it in half, cut out the flesh but keep the skins intact
3. Chop the onion, garlic, tomato, and eggplant flesh
4. Saute the above in olive oil until a good consistency
5. Add the chickpeas, almonds, rolled oats, and a dash of Bragg's, cook a few more minutes
6. Stuff filling into eggplant shells, bake at 375F for 30 minutes
Meanwhile:
1. In a saucepan, add the flour to heated oil and stir well
2. Puree the diced tomatoes, then add to oil/flour mixture over low heat, stirring continually until sauce thickens and boils
3. Add basil, salt, pepper and stir well
Pour the sauce over the eggplants when they come out of the oven. Enjoy!
Additional comments:
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Category: Main Dishes - Other
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
This recipe is good for two people as is, but can easily be multiplied.
1 large eggplant
1 medium onion
2 cloves garlic
1 large tomato
1/2 can chickpeas
1/3 cup slivered almonds (or another nut)
2 tbsp rolled oats
Bragg's
olive oil
1/2 14oz can diced tomatoes
2 tbsp olive oil
1 tbsp flour
1 tbsp dried basil
salt and pepper
Instructions:
------------------------------------------------------
1. Boil the eggplant for 5 or 10 minutes to loosen the skin
2. Slice it in half, cut out the flesh but keep the skins intact
3. Chop the onion, garlic, tomato, and eggplant flesh
4. Saute the above in olive oil until a good consistency
5. Add the chickpeas, almonds, rolled oats, and a dash of Bragg's, cook a few more minutes
6. Stuff filling into eggplant shells, bake at 375F for 30 minutes
Meanwhile:
1. In a saucepan, add the flour to heated oil and stir well
2. Puree the diced tomatoes, then add to oil/flour mixture over low heat, stirring continually until sauce thickens and boils
3. Add basil, salt, pepper and stir well
Pour the sauce over the eggplants when they come out of the oven. Enjoy!
Additional comments:
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