Yield: 4 servings
|1 tablespoon||Vegetable oil|
|2 larges||Onions, chopped|
|2 eaches||Garlic cloves, crushed|
|6 ounces||Mushrooms, chopped|
|4 larges||Tomatoes, peeled & chopped|
|3 ounces||Bread crumbs|
|4 ounces||Almonds, chopped|
|1 tablespoon||Parsley, chopped|
|1 teaspoon||Lemon juice|
|Salt & pepper, to taste|
Preheat oven to 350F. Prick the eggplants 4 or 5 times each with a fork to prevent the skins from bursting. Place them on a lightly oiled baking sheet & bake for 30 minutes, turning once. Cut the eggplants in half lengthways & scoop out the flesh. Chop the flesh.
Heat the oil in a skillet & saute the onions over a moderate heat for 3 minutes, stirrin occasionally. Add the garlic & saute a further 1 minute. Add the mushrooms with the tomatoes & miso. Simmer for 5 minutes. Add the chopped eggplant, bread crumbs, wheatgerm, half the almonds, parsley & lemon juice. Season & simmer for 3 minutes.
Stuff the saute into the eggplant shells. Place on a baking sheet, top with the remaining almonds & bake at 350F for 20 to 25 minutes.
David Scott & Claire Golding, "The Vegan Diet" Submitted By MARK SATTERLY On 10-06-94