Eggplant Casserole
1 large eggplant
2 teaspoon olive oil
1 cup chopped onions
1 cup chopped mushrooms (I prefer Portabella)
1 clove garlic, crushed
1 tablespoon dried basil
pepper to taste
1-2 tablespoon soy sauce
1 1/2 - 2 cups cooked rice (white and/or brown)
shredded vegan cheese (soy or rice) approx. 1 cup
Peel and cube eggplant into 1/4 inch pieces. Stir fry eggplant, onions and mushrooms in olive oil along with spices and soy sauce until tender. (To avoid scorching add water in small amounts.)
While vegetables are cooking, preheat oven to 350. Lightly grease a casserole dish.
Remove vegetables from heat and stir in rice (amount will vary with amount of veges) and 1/2 half the cheese.
Spoon mixture into casserole, sprinkle remaining cheese on top and bake, uncovered, for 30 minutes.
Nutritional info not available.
This recipe is even a hit with non-vegans and those that profess to disliking eggplant.
SO HOW'D IT GO?
I make a variation of this that has become a staple for me. Instead of eggplant, I use squash and zucchini. I also use a 21 seasoning blend in place of the basil (Trader Joe's has a great spice blend), plus a couple dashes of hot sauce. I really like this dish...very healthful and satisfying!
it was good... i mean, i ate it, but it was definitely lacking something. the cheese was really good, so i feel that there should have been more of that. but the spice choices were so bland, we wished that we would have thrown in something more exciting than basil and garlic.
This recipe turned out to be perfect. I took it to Thanksgiving dinner to all my meat-eating relatives. Some of them have never even had eggplant before, but they ended up loving it! I ended up using mozzarella cheese and it seemed to work out just fine. I will definately be using this one again.