Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Thursday, September 23, 2010

Fried Eggplant with garlic mushroom sauce

This fried eggplant is to die for (literally.... ok, not literally, but it's pretty freakin' good) and is a fantastic dish to trick non-vegan friends into eating a vegan meal without looking at it and realizing it right off the bat.  Fried eggplant is always delicious-- I mean, come on, it's fried-- but that usually means that the meal is overloaded with calories.  Fortunately for us, this recipe is altered to be a little bit more heart-conscious and less fattening, without losing that delicious fried eggplant taste.

1 large eggplant
2 cups panko breadcrumbs
1 tbsp olive oil in spray bottle (or spray alternative)
1 tbsp Agave-mustard (half agave, half mustard mixed together)
2 cups unbleached flour
2 cups rice milk, unsweetened

For the mushroom sauce:

1 tbs olive oil
3 cloves garlic
6 button mushrooms
1/2 cup dry white wine (Trader Joe's wines work great, they're cheap and get the job done).
1/4  medium sized white onion, diced.
1/2 cup homemade tomato sauce
sea salt and pepper to taste
 Note:  I recommend when baking this, you have a pizza stone-- if you do not, bake for an additional 10-ish minutes (but check on it a lot, I'm not completely sure how much of a time difference it makes-- in other words, you're on your own, if this is the case).  It won't ruin the eggplant, but I believe that the stone has a large part to do with the crispiness of these eggplant.

Preheat the oven to 400 degrees with the pizza stone already inside it.  Cut a piece of parchment paper to fit the size of the stone and try to keep it from being larger than the stone in the oven (getting everything done will become a bit tricky later if you don't do this).  Place the parchment paper on a cutting board that can fit into the oven in order to place on the pizza stone.

Skin if you choose to and cut the eggplant into 1/4" slices.

Mix the agave-mustard and the rice milk in a bowl, and place the flour and crumbs in their own separate bowls.  The order of the bowls from left to right should be flour-milk mixture-crumbs.

Dip the eggplant int he flour, covering each side thoroughly, then dip (don't soak!) it in the milk mixture, and then quickly place it in the bread crumbs.  When it's thoroughly breaded, place on the parchment paper.  Repeat until they're all covered.  Don't stress out if you run out of an ingredient, just make some more.  Since eggplant vary in size, this is pretty inevitable.

After they are all breaded, spray lightly with olive oil.

Place in the oven by using the cutting board to slide the parchment paper onto the pizza stone.  Leave them in for 15-20 minutes.  While it's baking, there's plenty of time to make the sauce.

Dice up the mushrooms, onions, garlic.  Pour the olive oil into the frying pan, and when it's heated in.  When the garlic shows signs of browning, add the wine and turn the heat down to a simmer for 10 minutes.  Add salt and pepper to taste.

When the eggplant is done, place the tomato sauce on first as a buffer between the mushroom sauce and the eggplant.  This works well because it keeps the eggplant from softening up from absorbing the juiciness of the mushroom sauce.  Marvel at your new dish, and enjoy!

Caloric Info
Servings 4
Calories 507.6
Total Fat:10.4 grams
Sat Fat:1.3 grams
Polyunsat. Fat:1.4 grams
Monosat. Fat:5.5 grams
Cholesterol:0 grams
Sodium:519.1 mg
Potassium:625.9 mg
Carbs:91.1 grams
Dietary Fiber:11.9 grams
Sugar:4.2 grams
Protein:14.2 grams

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