Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 Eggplant Newburg 1 medium eggplant peeled and cut into 1/2 inch dice 12 medium mushrooms, quartered 2 (16oz) cans tomatoes, including juice, coarsely chopped 1/2 cup mirin, sherry or red or white wine 1/4 cup nutritional yeast flakes 1/4 cup tahini 3 tbsp tamari Place the eggplant, mushrooms, tomatoes and their juice in a large skillet or wok and bring to a boil. Reduce heat to medium, cover and simmer, stirring often, until the eggplant is tender but still firm. (about 25-30 minutes). Stir together the remaining ingredients until smooth. Turn off the heat and stir the tahini mixture into the eggplant and tomatoes. Mix until well combined. Serve immediately. ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://uk.messenger./ Quote Link to comment Share on other sites More sharing options...
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