First you cut striations in the eggplant...
...salt and lay face down on a towel for 30 minutes or so...
...then place face up in a roasting pan with some water...
...place about 4 to 5 inches beneath broiler...
...make sure you leave the door ajar...
...broil until nice and brown on top....
...cook some mushrooms with butter and olive oil...
...chop up some onions...
...cook slowly without browning...
...make some white bread crumbs - you can buy them I know - but it's so easy just to make them - I just toast some white bread and whirl in the food processor...
...scoop the flesh out of the eggplants..
...chop it up...
...mix in a bowl with the onions and mushrooms...
...mix your herbs and cream cheese - I used Follow Your Heart Vegan Cream Cheese...
...stuff your eggplant shells with the mushroom/onion/eggplant mixture...
...top with bread crumbs...
...grate some vegan cheese - I used Sheese...
...then top with your cream cheese and herb mixture - and sprinkle on the Sheese...
...pop them back in the oven (again surrounded by water) to bake (not broil) for about 30 - 40 minutes...
...until nicely browned...
...it made such a lovely lunch...
...it was truly delicious! Like most of Julia's recipes - there are a lot of steps - but each one is quite simple and the results are awesome!
recipe link: here...
Substitutions:
Earth Balance for butter
Sheese for the cheese
Follow Your Heart Vegan Cream Cheese for the cream cheese
No comments:
Post a Comment