My sister gave me some tomatoes and we went to a farm and got some eggplant so I thought a casserole with some homemade tomato sauce was in order.
My son (you know my sweetheart who called my pancakes feet lol) refused to eat it! I can’t blame him though as I thought eggplant was so nasty when I was young. Since getting older I have come to love it along with many other things that I did not like. some of it also has to do with pregnancy and those hormones that made me eat things I never liked like yam and papaya. If you read my post on Vegan, Pregnant and HG you would remember ther was very little I could eat so eating those foods of all thing was such a surprise, but also a relief that I had something to eat.
Anyways, ramble over, here’s the recipe.
1 tsp dried oregano
1 sprig fresh thyme or 1/2 tsp dried thyme
1 tsp turmeric powder
1 tsp Finley dices chives
1 shallot finely diced
5 ripe plum tomatoes
2 cups coconut milk. I made mine
salt to taste
Oil for frying. I used grape seed oil
Slice eggplant (I sliced mine ninth rings) and soak in salty water to get rid of the bitter taste.
Dice tomatoes and cook them in a saucepan on low heat along with the herbs and coconut milk. Salt to taste.
While tomato sauce is cooking, heat a frying pan and add a small amount of oil for frying eggplant As the eggplant will absorb a lot of oil when fried. Fry eggplant until golden brown And place on a napkin to soak up some of the oil.
Arrange eggplant in a baking dish.
When sauce has been reduced by about 1/3 remove from heat band blend. Pour over eggplant and bake for 15 minutes.
This one I did on Saturday and tossed in some cooked garbanzos in hopes that my son would eat since he LOVES garbanzos. He picked them out and left the eggplant lol.