11-25-2008, 12:22 PM
i got some lovely looking purple eggplants....long and thin....not at all bitter.
has anyone tried making eggplant pasta from them?
they also seem like they might make some nice rice.... since they have the same texture.
i am trying to figure out what to do with them.
11-26-2008, 06:10 AM
1 medium to large eggplant
2 cups water
1/4 cup nama shoyu, or tamari sauce
1 tsp. sea salt
Cut eggplant thinly lenghtwise. Marinate in water, nama shoyu, or tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the eggplant slices
with a paper towel.
Prepare the following in separate bowls:
1 cup Better Than Momís Tomato Sauce
2 cups shredded zucchini
a few slices of red onion
1/3 cup tahini
1/3 cup olive oil
2 Tbs. nama shoyu, or tamari sauce
Mix together in a bowl until smooth.
Create different layers, alternating:
Eggplant, tomato sauce, shredded zucchini, cheese sauce, eggplant, tomato sauce, etc. Finish with shredded zucchini, and decorate with a few slices of onion. Serves 2-4.
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