| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants sliced and cooked in nonstick pan at 350 degrees until soft |
| 3 |
|
Potatoes (I use red for low GI) |
| 3 |
|
Onions chopped |
| 6 |
|
Cloves garlic chopped (I like garlic) |
| 8 |
c |
Mushrooms sliced |
| 3/4 |
c |
Barley cooked in 1 1/2 cup favorite broth |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
tb |
Oregano |
| 1 |
ts |
Thyme |
| 2 |
c |
Chopped tomatoes (up to 3) |
| 1 |
md |
Zuccini sliced |
|
|
Salt; pepper to taste |
|
|
White sauce topping (see below) |
|
|
Nutmeg |
| 1/2 |
c |
Flour |
| 3 |
c |
Milk |
| 1/2 |
c |
Egg substitute (equivalent to 2 eggs) |
|
|
Salt and pepper |
INSTRUCTIONS
WHITE SAUCE TOPPING
I have adapeted this recipe from 1,000 Low-Fat Vegetarian Recipes by Sue
Spliter. The recipes in this book are not very low fat by my standards but
there are some ideas.
Note this recipe is huge. I use a very large pan. Suggest you cut it in
half for a 9inch x 13 inch pan.
Put potatoes, onions and mushrooms in a non-stick wok with a little water
(about 1/4 cup) simmer until potatoes almost done. Add tomato, salt,
zuccini, pepper, barley, cinnamon, oregano, thyme and garlic. Cook an
additional 5 mintues.
Put eggplant in bottom of dish. spoon over the potato-mushroom mixture. Top
with white sauce topping and sprinkle with nutmeg. Bake at 350 degrees
until lightly brown on top (about 45 min) Cool 5 to 10 minutes before
cutting.
White Sauce Topping: Heat 2 cups of the milk to almost bolilig. Stir the
flour into the remaining cup of milk. Pour into the hot milk stirring
constantly and cook until a thick sauce forms. Stir part of the hot sauce
into the egg substitute mixture then stir that mixture into the rest of the
hot sauce. Add salt and pepper to taste. Posted to fatfree digest V97 #172
by Barb Beck <barb@owlnut.rr.ualberta.ca> on Aug 6, 1997
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