 |
|
|
|
 |
|
 |
| |
| Home -> [Eggplant, Entrees, Rice & Grains, Vegetables, Vegetarian, Yeast] -> [Eggplant yeast bake Recipe] |
Eggplant yeast bake
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Eggplant, Entrees, Rice & Grains, Vegetables, Vegetarian, Yeast |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2
| tbsp | Oil | | | 2 ea Garlic cloves, diced | | 3
| large | Onions, sliced | | 4
| tbsp | Tamari | | 1/2
| tsp | Garlic powder | | 1/2
| tsp | Basil | | 1/2
| tsp | Salt | | 3
| tbsp | Wholewheat flour | | 1/2
| cup | Nutritional yeast | | 1
| cup | Water | | 3
| tbsp | Tahini | | 1
| large | Eggplant, peeled & cut into | | | -- ?inch thick rounds | | 1/4
| tsp | Paprika |
|
Procedures:
| 1 | Heat oil in a frying pan over medium heat. | | 2 | Add garlic, onions & saute for 5 minutes. | | 3 | Season with 1 tb tamari & half the garlic, basil & salt. | | 4 | In a small pot, combine the flour & nutritional yeast. | | 5 | Add water, tahini & the rest of the seasonings. | | 6 | Mix well. | | 7 | Over a low heat, cook slowly for 15 minutes, stirring frequently until the sauce thickens. | | 8 | If too thick, add more liquid. | | 9 | Oil an 8 x 12 inch baking dish. | | 10 | Pour in a layer of sauce, then a layer of sliced eggplant & a layer of onions. | | 11 | Repeat the layering, finishing with the sauce. | | 12 | Sprinkle with paprika. | | 13 | Bake at 350f for 30 minutes. | | 14 | "the cookbook for people who love animals |
|
|
|
|
|
|
|
|
|
|
