1 large eggplant, cut lengthwise into 12
1/4-inch thick slices
1 medium onion, chopped
1 10-ounce package frozen chopped
spinach, thawed and squeezed dry
1 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
dash of nutmeg
2 tablespoons whole wheat flour
1 1/2 cups marinara sauce
1/2 cup of Imperial Red Ale
Lightly oil a nonstick skillet and
cook the first side of the eggplant
slices until slightly browned. Turn
and cook the second side until
easily pierced with a fork.
Heat 1/4 cup of water in a large,
nonstick skillet and cook the onion
over medium-high heat until the
liquid has evaporated. Stir in 2
tablespoons of water to loosen
any bits of onion stuck to the pan.
Cook until the liquid evaporates
again, then stir in 2 more
tablespoons of water. When the
liquid has evaporated, add the
spinach and seasonings. Stir in the
flour and cook 2 minutes. Set
aside to cool.
Preheat the oven to 350°F.
Place a spoonful of the spinach
mixture across the center of each
eggplant slice. Then, beginning
with the narrow end of the
eggplant, roll around the filling.
Arrange in a baking dish,
seam-side down. Top with
marinara sauce. Cover and bake
for 20 minutes.
|and as always,......remember you can do it!
Just read the recipe twice and go slow.
|So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Gaslight Brewery and Restaurant
|Missing Egg Sandwich
How about one more recipe? This is a quick and easy to make tasty dish for lunch.
1/2 pound firm tofu, mashed (about 1 cup)
2 green onions, finely chopped
1 tablespoon vegan mayonnaise (such as Vegenaise® or Nayonaise®)
2 tablespoons pickle relish
1 teaspoon stoneground mustard
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
8 slices whole wheat bread
4 lettuce leaves
4 tomato slices
Combine the mashed tofu with the green onions, vegan mayonnaise, pickle relish, mustard, cumin,
turmeric, and garlic powder. Mix thoroughly.
Spread on whole wheat bread and garnish with lettuce and tomato slices
From JR Attamante: Thanks to BeerNexus for asking me to step in again for Chef Soboti. I'm a huge
fan of her work and sincerely thank her for allowing me to contribute to her column this month.
Special thanks to Chef Soboti for all the great vegetarian dishes she includes on her menu at the
award winning Gaslight Brewery and Restaurant. Cheers!