Miso Stuffed Eggplant
Source of Recipe
June
List of Ingredients
1 pound japanese eggplant (4 long thin)
3/4 cup sweet miso
2 teaspoons light tamari sauceIn a large steamer, steam the eggplant for 10 to 12 minutes, until very tender.Turn on the broiler.Combine the miso and tamari in small bowl. Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2 tablespoons of miso into each eggplant. Place on a baking sheet and slide under the broiler until slightly browned, about 2 to 3 minutes.Recipes M-NRecipe Index and Search
Meatless Pasta Sauce
1 to 2 tablespoons olive oil
2 to 3 cloves garlic
1/4 to 1/2 cup chopped onion
1 cup diced eggplant
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
6 ounces red or white wine (measured in tomato paste can)
3 ounces water (about; measured in tomato paste can)
1 to 2 tablespoons sugar
fresh basil (4 to 6 leaves) or 1 teaspoon dried basil
1 to 2 teaspoons dried oregano
1/4 teaspoon thyme
1/8 teaspoon rosemary
salt and pepper to taste
Recipe
Add olive oil, garlic and onion to 2-quart saucepan. Cook until tender. Add tomatoes, tomato paste and wine. Add water until mixture reaches desired consistency. Should be smooth, but not soupy. Add sugar and spices. Add salt and pepper to taste. If it tastes too sweet, add a little more garlic and a touch of salt. If it doesn't taste sweet enough, add a touch of sugar. Simmer for 30 to 60 minutes, stirring occasionally and serve with pasta.
Makes about 1 quart, 6 to 8 servings.
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