Eggplant!!

Here are a couple of recipes for eggplant from my recipe keeper. They are vegan recipes--feel free to substitute where necessary.

Eggplant Pomodoro

1 eggplant (sliced into 1/2 inch rounds)
1 cup soy/vegan mayonnaise (must have fat in it)
1/4 cup Dijon mustard (any mustard will do)
1 cup Italian style breadcrumbs

Sauce:
3 tomatoes
10-15 chopped fresh basil leaves
2 cloves garlic, crushed
1 tsp. extra virgin oil

Preheat oven to 400 F.

Combine mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant with the mayo/mustard mixture and second coat each slice with breadcrumbs. Arrange coated eggplant slices on foil covered cookie sheet and bake at 400 F for 45 minutes.

While eggplant is baking, saute diced tomatoes, garlic and basil in olive oil until well heated, and set aside.

Serve baked eggplant with a generous portion of tomato mixture. Enjoy!

Serves 2-4

Crunchy Eggplant with Spicy Sauce

1 large eggplant
1/2 cup soymilk
1/2 cup flour
1/4 cup water
1 TBSP brown sugar
1 TBSP rice vinegar
3 TBSP soy sauce
1 TBSP mustard
1 tsp red chili pepper
cornstarch
oil for frying
salt

Cut eggplant in bite-sized pieces. Heat a deep frying-pan, cover the bottom with oil. You know what to do here--dip, dip, dip in flour and salt combo then fry until golden and crispy.

Remove eggplant to paper towel. Serve covered in sauce over rice or on its own.

Sauce:
Boil water, sugar and chili in small saucepan until sugar dissolves. Turn off heat, add soy sauce, mustard and vinegar. Combine cornstarch with water, add to pan to thicken sauce.

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Adapted from Vegweb.com

As I typed these up, I realized how completely amateur the authors of them were--I did a little editing as I went. A seasoned cook like yourself should have no problem filling in the blanks.

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