vegan - Soybean and Eggplant Summer Gratin

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* Exported from MasterCook *

 

Soybean and Eggplant Summer Gratin

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 onion -- chopped

3 cloves garlic -- minced

3 4 inch baby eggplants or 1 medium eggplant -- trimmed and diced

in 1/2-inch pieces

1/2 teaspoon paprika

1/4 teaspoon nutmeg

1/4 teaspoon salt

6 plum or roma tomatoes -- chopped

1 1/2 cups cooked soybeans

1 1/2 cups fresh bread crumbs

 

Preheat oven to 350 degrees F.

Sauté onion and garlic in olive oil for 1 minute. Add eggplant, and sauté for 5

to 10 minutes, or until eggplant is soft. Stir in paprika, nutmeg and salt.

Transfer contents of saute pan to a 2 1/2-quart casserole dish. Add chopped

tomatoes and soybeans, and stir to combine. Sprinkle bread crumbs over the top.

Bake casserole, covered, for 30 minutes. Uncover, and bake 15 more minutes, or

until top is lightly browned.

Makes 4 to 6 servings.

Good warm or at room temperature. Garbanzo beans can be substituted for the

soybeans.

 

Source:

" http://www.execpc.com/~veggie/recipes.html#gratin "

 

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Per Serving (excluding unknown items): 202 Calories; 10g Fat (42.0% calories

from fat); 13g Protein; 18g Carbohydrate; 5g Dietary Fiber; trace Cholesterol;

226mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0