Baked Aubergine

When I was young eggplant was one of my least favorite vegetables, in fact I pretty much despised it. In recent times I have developed a liking for it. Today I made an eggplant dish that happened to be vegan and it was truly delicious. It was a roasted eggplant with a cashew nut topping baked in tomato and tomatillo sauce.

The sauce was made by sautéing onion, garlic, green bell pepper, jalapeño and celery in olive oil. Chunks of Roma tomatoes and tomatillos were then added. This was allowed to cook at a slow simmer for probably an hour.

baked eggplant

baked eggplant

baked eggplant


The sauce was seasoned with dried basil, oregano, parsley flakes, celery seeds, salt and pepper, then it was blended briefly with a stick blender.

baked eggplant

baked eggplant


Tomato powder was added and the sauce continued to simmer.

baked eggplant

baked eggplant


Meanwhile the aubergine had been cut in half, salted with kosher salt and left for a time to sweat out some of its moisture. The salt was then wiped off with a paper towel and the halves were placed cut side down in olive oil and roasted at high heat in the Cuisinart Oven Central.

At some point they were turned over and roasted awhile longer.

baked eggplant

baked eggplant


The tomato/tomatillo sauce was poured into a baking dish and the roasted eggplant halves placed on top of the sauce cut side up. They were covered with a cashew nut topping and baked at 425ºF for half an hour.

The ingredients in the cashew nut topping (amounts to the best of my recollection) were:

3/4 cup raw cashews
2 Tablespoons bread crumbs
2 Tablespoons nutritional yeast flakes
1/2 teaspoon kosher salt
1/2 teaspoon dried parsley
1/8 teaspoon celery seeds
1/4 teaspoon citric acid powder

baked eggplant

baked eggplant

baked eggplant

baked eggplant


 

baked eggplant


 


6 thoughts on “Baked Aubergine

  1. I should get out my stick blender and try some tricks with it like you show. I never found a good use for it.

    How do you keep your tomato powder from becoming a brick – like my unopened package is right at this very moment? I suspect your humidity is higher than ours!

    Virtual hugs,

    Judie

    Like

    1. I use the stick blender a lot. I made sure to get a metal one so it can be used in pot on the stove.

      I have a huge can of tomato powder and it has caked up somewhat. But it’s not really a problem. It very easily goes back to a fine powder. It doesn’t act like moisture has gotten to it, although it can get very humid here. It’s more like it gets compressed from sitting. I need to transfer it into jars and vacuum seal them. >

      Liked by 1 person

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