For some reason I used to be intimidated by eggplants, didn't know what exactly to do with them. But that has fortunately changed. This is one of my favorite recipe. Originally by Attila Hildmann from his Vegan for Fit book, it's a nice low carb recipe... unless you eat it with potatoes like I do! I made this as a lunch that I took to work for a friend and me: Tuesday is homecooked work lunch day - although we even have a vegan section in our university canteen! (So progressive!) I made baked potatoes and herb cream cheese/Quark [Recipe!] to go with the egg plant.
Ingredients:
for two meals:
- 2 eggplants
- a few tablespoons of olive oil
- 8 dried tomatoes (in oil)
- 2 onions
- 1 clove of garlic
- 100g of tomato paste
- 180g of precooked kidney beans (canned)
- salt
- 1 teaspoon of ground cumin
- 2 teaspoons of oregano
- 1 tea spoon of agave syrup
For the cream on top:
- 60g of almond butter (almond butter is fairly pricey. Unseasoned cashew or peanut butter works, too!)
- some water
- 50g of tomato paste
- salt
