Thursday, March 8, 2012

Mexican Eggplant

Like eggplant?  I do!  Over the weekend I made this cheesy casserole and it was quite tasty (well, what I actually got to taste since Jeff ate most of it). 

2 eggplants
olive oil
bunch cilantro
enchilada sauce
tomato sauce
cheese (I like Daiya vegan Mexican)
lime juice

1.  Wash & cut eggplant into 1/4" rounds. 

2.  Place rounds on broiler pan, brush with olive oil, sprinkle with freshly ground pepper.  Broil 8 minutes on each side, or until slightly golden.

3.  Prepare sauce:  Mix 2 cups tomato sauce with 1 c enchilada sauce.  Add a tsp cumin and 2TB lime juice.  Set aside.

Notice the heart-shaped spoon.  These measuring spoons were given to me as a "just because" gift from my dear friend Sandra.

4.  Spread a layer of sauce at the bottom of a 3 qt casserole.  Layer rounds on top.  Sprinkle cheese & chopped cilantro on top.  Repeat with a second layer.

5.  Cover with foil.  Bake at 375 degrees for about 30 minutes or until cheese is melted.

Martha Stewart Mac & Cheese Veganized

I made this last night and adapted this recipe:

Martha Stewart's Mac & Cheese Recipe

I used Daiya brand mozarella cheese substitute.  It turned out rather nice--but I would make one modification:  don't use the nutmeg.  Sorry Martha, but it doesn't really add anything to the recipe and I think it interferes with the cheese flavor rather than enhance it.