| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 2 | Garlic cloves, diced | |
| 3 | lg | Onions, sliced |
| 4 | tb | Tamari |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Basil |
| 1/2 | ts | Salt |
| 3 | tb | Wholewheat flour |
| 1/2 | c | Nutritional yeast |
| 1 | c | Water |
| 3 | tb | Tahini |
| 1 | lg | Eggplant, peeled & cut into 1/4 inch thick rounds |
| 1/4 | ts | Paprika |
INSTRUCTIONS
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. "The Cookbook for People Who Love Animals" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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