Eggplant Yeast Bake
Yield
6 servingsPrep
25 minCook
50 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
diced |
|
| 3 | large |
onions
sliced |
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
whole-wheat flour
|
|
| ½ | cup |
nutritional yeast flakes
|
*
|
| 1 | cup |
water
|
|
| 3 | tablespoons |
tahini (sesame paste)
|
|
| 1 | large |
eggplant
cut into 1/4 inch thick rounds |
*
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
diced |
|
| 3 | large |
onions
sliced |
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
whole-wheat flour
|
|
| 118 | ml |
nutritional yeast flakes
|
*
|
| 237 | ml |
water
|
|
| 45 | ml |
tahini (sesame paste)
|
|
| 1 | large |
eggplant
cut into 1/4 inch thick rounds |
*
|
| 1.3 | ml |
paprika
|
|
Directions
Heat oil in a frying pan over medium heat.
Add garlic, onions and sauté for 5 minutes.
Season with 1 tablespoon tamari and half the garlic, basil and salt.
In a small pot, combine the flour and nutritional yeast.
Add water, tahini and the rest of the seasonings.
Mix well.
Over a low heat, cook slowly for 15 minutes, stirring frequently until the sauce thickens.
If too thick, add more liquid.
Oil an 8 X 12 inch baking dish .
Pour in a layer of sauce, then a layer of sliced eggplant and a layer of onions.
Repeat the layering, finishing with the sauce.
Sprinkle with Paprika.
Bake at 350℉ (180℃) F for 30 minutes.
