Eggplant Recipies Recepies

Eggplant Roll-Ups

Ingredients (use vegan versions):

• 1 eggplant
• 1/2 onion
• 3 large cloves garlic
• 1/2 lb mushrooms (or more if you really like them)
• 1 can chopped tomatoes
• 1 spoonful sun dried tomato pate
• breadcrumbs
• olive oil

Directions:
Serves: 2.
Preparation time: 30 min.
Cut the eggplant lengthwise in thin layers, leaving the 2 ends to be chopped up. Brush olive oil on both sides and put on oiled pan. Bake at 180C (sorry, i dont know what this is in F) for 20 minutes. Meanwhile fry up onions, eggplant cubes, garlic and mushrooms. When done, put in chopped tomatoes and tomato pate. Put some of mixture on each slice, then roll up and sprinkle with vegan breadcrumbs. bake again for 15 minutes. Can be eaten alone or served on rice.

Eggplant with Coconut Curry Sauce

Ingredients (use vegan versions):

1 large eggplant, peeled and cut into 1-in. pieces
1 tablespoon sea salt
1 large onion, chopped
1 green bell pepper, chopped
1/4 cup sweet white wine or water
1 or 2 small dried red chili peppers, seeded and chopped
2 large tomatoes, chopped
2 tablespoon curry powder
2 cups vegetable stock
1/2 cup coconut milk
fresh ground pepper

Directions:
Toss eggplant with salt and let drain in a colander 15 min. In large skillet over medium heat, cook the onion and pepper in the vegan wine til soft, about 5 min. Squeeze eggplant to remove excess moisture, add to skillet. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 30 min or til most of the liquid is absorbed. Makes 6 servings.