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Fabulous Eggplant Tomato Dumpling Bake

What you need: 

Eggplant:
1 medium to large eggplant, peeled and cubed
1 (15 ounce) can diced tomatoes with garlic and basil
1 (15 ounce) can great Northern beans, drained
1/2 cup onion, sliced
salt and pepper, to taste Dumplings:
1 1/2 cups all purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup plain nondairy milk (I use soy)
3 tablespoons olive oil

What you do: 

1. Preheat oven to 350 degrees F. 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), about 30 minutes.
2. Add 1/2 cup water or vegetable stock if it gets too dry. Final consistency should be more like a stew. While the eggplant mixture is simmering, combine all ingredients for dumplings.
3. 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.
4. Bake 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!

Preparation Time: 
Cooking Time: 
Servings: 

SO HOW'D IT GO?

This was pretty tasty. I used a combination of oat, buckwheat, and brown rice flour to make the biscuits gluten free. This is also good as leftovers the next day.

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I didn't love this recipe.  I found it bland, and I didn't like the dumplings much either.  If I made this recipe again, which I probably wouldn't, I would make corn bread dumplings instead of the given dumpling recipe. 
It wasn't bad, just not as good as I thought it would be. 

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This was really good. I made some changes like using lentils and four fresh tomatoes and vegetable brooth instead of the canned stuff; along with adding some chopped herbs, bit of nutritional yeast, and braggs sauce. I was skeptical about the dumplings, but they turned out surprisingly tasty and made the dish. The combination of simmering then baking the eggplant makes it incredible.

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I made this 2 nights ago, and I still have some left! It's so good.  :D My eggplant was kind of small and I only used 1/4 of an onion so I added about 1/4 red bell peppers. Also, I didn't have diced tomatoes so I used a can of stewed tomatoes (they had some onions, celery, and garlic in there) and added some basil and garlic powder. SOO tasty! Thanks!  :)

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Oh, does that ever look good!  Yum!

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