Well, I might not have been posting but I’ve still been photographing pictures of my food and taking notes on how I’ve altered different recipes. My laptop was temporarily out of commission, but now that I’m back online I can finally share what I’ve been up to.
Eggplant bake is one of my new favorite naturally gluten-free dinners. The original version of this recipe came from Frozen Assets: Lite and Easy by Deborah Taylor-Hough (check out her blog Cheap Eats). In addition to being gluten-free, it’s also vegetarian and it’s easily made vegan (just leave off the yogurt topping). So, what have all of you been cooking/baking this week?
Ingredients:
- 2 medium eggplants
- 2 and 1/2 tablespoons vegetable oil
- 1 large onion
- 1 (4 ounce) can of green chili
- 1 (16 ounce) can stewed tomatoes
- 3/4 teaspoon chili powder
- 1 garlic clove (minced)
- 3/4 teaspoon ground turmeric
- 8 small tomatoes (sliced)
- 1 and 1/2 cups plain yogurt
- 1 and 1/4 teaspoons ground black pepper
- 1 cup grated cheddar cheese (I used white cheddar)
Directions:
1. Caramelize onions that have been cut into rings (sauté until golden brown) .
2. Then, add can of green chili, onions, and turmeric to the skillet. After you’ve mixed it together, let it cook for a couple of minutes.
3. Remove onion mixture from the skillet and put in the blender or a food processer with the can of stewed tomatoes. Blend until it’s a sauce (but it’s okay if it’s still kind of chunky).
4. Put the slices of eggplant evenly in the bottom of a dish (see bellow).
6. Spoon the tomato/onion sauce onto the eggplant. Top with another layer of eggplant. And then another layer of sauce and sliced tomatoes (the layering will go every other until the ingredients are used up, like you’re making a lasagna).
7. Combine plain yogurt, cheddar, and pepper together in a bowl. Once mixed, spread over the top layer of the eggplant bake.
8. Bake in 350 degree oven for about 20 minutes. Serve and enjoy. Or you can wrap it with foil and freeze it for later.
