Tag Archives: Eggplant

Μελιτζανοσαλάτα – Eggplant Spread or Dip

This is one of the delicacies I missed so I decided to create my own! The traditional recipe calls for wine vinegar which Jake dislikes deeply, so I used apple cider vinegar and it worked! This spread is savory, give it a try!

Ingredients:

  • 1 big eggplant
  • 1 Tablespoon of olive oil
  • 1 Tablespoon of apple cider vinegar
  • 1 Tablespoon of lemon juice
  • 3 garlic cloves
  • 1 cup of cashews
  • 1 Tablespoon of vegan Parmesan cheese
  • sea salt

First and foremost, take a knife and cut the eggplant vertically in various places, so that it doesn’t burst in your oven!!  Wrap the  eggplant in aluminum foil, place it in the oven at 180° Celsius (356° F) to grill her. An hour later, take it out of the oven and unwrap it, carefully, because the eggplant holds the heat for way too long!

Peel the skin off. The easiest way I found for doing this is to hold the eggplant by the green handle vertically above the table and with the knife, cut the skin off. Put the flesh in a mixer with all the rest of the ingredients and blend until smooth!

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Vegan Pasta Sauce

Coat the bottom of a large and deep frying pan (that has a cover) with olive oil. Place the pan over medium-low heat on the stove. Once the olive oil is hot enough add these ingredients in the following order and saute them (stirring occasionally):

  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1 garlic clove, minced
  • 2 small eggplants, chopped (split vertically 4 times then chopped horizontally into small chunks)
  • 1/2 cup (100 ml) of diced green peppers
  • 1 cup (200 ml) of chopped mushrooms
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of vegan Worcestershire sauce
  • 1/2 teaspoon of sea salt

Saute these until eggplants are soft

Next, in a mixer or blender:

  • 1 Tablespoon of sugar
  • 3 juicy medium sized tomatoes
  • 1/2 Tablespoon of basil – dried
  • 1 Tablespoon of oregano – dried
  • 1/2 teaspoon of parsley – dried

Blend these ingredients until smooth, then pour the blended tomato mixture into the frying pan. Keep frying pan on medium-low heat and cover the pan (the tomato juice will begin to “jump” out of the pan once it heats up. Stir this occasionally for 15 to 20 minutes. That’s all there is to it! It’s delicious and worth the effort!