Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
VegHeadMoby, 12/12/06
Fabulous Eggplant Tomato Dumpling BakeIngredients (use vegan versions): 1 medium to large eggplant, peeled and cubed
1 15 oz. can (approx) of diced tomatoes with garlic and basil (or choose another flavor
if you like)
1 15 oz. can of Great Northern Beans, drained
1/2 cup sliced (or diced) onion (more or less according to taste)
salt and pepper to taste
Dumplings:
1 1/2 cups all purpose flour
3 teaspoon baking powder
3/4 teaspoon salt
3/4 cup plain soy milk
3 tablespoons olive oil
Directions:Preheat oven to 350 degrees.
Combine eggplant, tomatoes, beans, and onion and bring to a boil. Reduce heat and simmer until eggplant completely turns a translucent green color (eggplant will be very tender). I don't have an exact time on this, but expect about a healthy 30 minutes or so.
If you find at any time that the liquid in the pot boils off too quickly, add 1/2 cup of water or vegetable stock. Don't worry about adding extra water, the consistency of the final product should be more like a stew anyway. That said, any excess water should be boiled off before removing from heat.
While the eggplant mixture is simmering, combine all ingredients for dumplings.
Pour eggplant mixture into a baking dish (I use 10 x 10 but any size you have will do).
Drop spoonfuls of dumpling dough onto eggplant mixture.
Bake at 350 for approximately 25-30 minutes, until dumplings are cooked through (you might need to cut open dumplings to test doneness).
Salt and pepper to taste and enjoy!
Serves: Approx. 6
