| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Main dish, Vegetarian, Vegan |
1 |
Serving |
INGREDIENTS
| 1/2 |
sm |
Eggplant |
| 1 |
sm |
Onion |
| 1 |
tb |
Olive oil |
|
|
Sea salt |
|
|
Freshly ground black pepper |
|
|
Whole wheat toast |
INSTRUCTIONS
Put the halved aubergine (eggplant) cut side down on a baking dish (the
remaining half should be immediately wrapped and refrigerated) and bake at
400 degrees F (200 C / Gas Mark 6) for about half an hour, by which time it
should be soft. Leave to cool.
Slice the onion thinly. Fry the sliced onion in the olive oil in a frying
pan (skillet) until lightly browned.
Scrape the aubergine (eggplant) flesh from the skin and discard the skin.
Chop the flesh coarsely. Add it to the frying pan (skillet), and continue
cooking for a couple of minutes longer. Season to taste and serve
immediately over hot toast.
* Source: The Single Vegan - by Leah Leneman * Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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