Eggplant.
Posted: 29 Oct 2006, 23:18
A lot of people seem to despise the stuff, really.
It has to be my favorite meat-replacement on earth though.
Anyway
Eggplant recipes a-go!
Eggplant Stew
Ingredients:
1 eggplant (1 and 1/2 pounds), cut in 2 inch cubes (approximately) Peeled or unpeeler... doesn't matter
3-4 zucchini, sliced
2-3 summer squash, sliced
sliced mushrooms (8 oz.) (I don't use them, I detest mushrooms, but it's in the recipe)
garlic crushed ( 1 teaspoon)
1 large onion, chopped
1 can of diced tomatoes (15 oz.)
olive oil (1 tablespoon)
1 can of chickpeas
salt
pepper to taste
1 tablespoon of Szechuan sauce or chili powder if desired
Directions:
In a large pot (about 10-12 quarts) add olive oil, garlic and onion. Cover and cook under medium flame about 5-10 minutes, then add mushrooms. Continue cooking, 5-10 minutes, and add tomatoes.
When the mixture begins to bubble add eggplant, reduce heat and simmer for about 45 minutes, then add the zucchini and the squash. Continue cooking for approximately 30 minutes longer until all the vegetables are tender. Add chickpeas and spices.
This is like 8 servings, in one go.
It has to be my favorite meat-replacement on earth though.
Anyway
Eggplant recipes a-go!
Eggplant Stew
Ingredients:
1 eggplant (1 and 1/2 pounds), cut in 2 inch cubes (approximately) Peeled or unpeeler... doesn't matter
3-4 zucchini, sliced
2-3 summer squash, sliced
sliced mushrooms (8 oz.) (I don't use them, I detest mushrooms, but it's in the recipe)
garlic crushed ( 1 teaspoon)
1 large onion, chopped
1 can of diced tomatoes (15 oz.)
olive oil (1 tablespoon)
1 can of chickpeas
salt
pepper to taste
1 tablespoon of Szechuan sauce or chili powder if desired
Directions:
In a large pot (about 10-12 quarts) add olive oil, garlic and onion. Cover and cook under medium flame about 5-10 minutes, then add mushrooms. Continue cooking, 5-10 minutes, and add tomatoes.
When the mixture begins to bubble add eggplant, reduce heat and simmer for about 45 minutes, then add the zucchini and the squash. Continue cooking for approximately 30 minutes longer until all the vegetables are tender. Add chickpeas and spices.
This is like 8 servings, in one go.
