Eggplant yeast bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2 | eaches | Garlic cloves, diced |
| 3 | larges | Onions, sliced |
| 4 | tablespoons | Tamari |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Wholewheat flour |
| ½ | cup | Nutritional yeast |
| 1 | cup | Water |
| 3 | tablespoons | Tahini |
| 1 | large | Eggplant, peeled & cut into 1/4 inch thick rounds |
| ¼ | teaspoon | Paprika |
Directions
Heat oil in a frying pan over medium heat. Add garlic, onions & saute for 5 minutes. Season with 1 tb tamari & half the garlic, basil & salt.
In a small pot, combine the flour & nutritional yeast. Add water, tahini & 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 & a layer of onions. repeat the layering, finishing with the sauce. Sprinkle with Paprika.
Bake at 350F for 30 minutes.
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