Grated Zucchini Casserole With Eggplant Sauce

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Grated Zucchini Casserole With Eggplant Sauce

 

Recipe By : Stress, Diet & Your Heart, by Dean Ornish, page 280

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants

2 pounds zucchini -- grated

1/2 teaspoon dried thyme

OR 1 teaspoon fresh

freshly ground pepper -- to taste

2 teaspoons safflower oil

plus additional for baking dish

3 cloves garlic

1 teaspoon ground cumin

1 lemon -- juice of

(or to taste)

3 tablespoons minced flesh coriander -- (cilantro) optional

1/2 cup minced fresh parsley

1/4 cup Roasted Soybeans

cracked in a blender

(see separate recipe)

1/2 pint cherry tomatoes

 

Serves 6

 

Preheat the oven to 450 degrees. Cut the eggplant in half

lengthwise. With a sharp knife make two lengthwise slits in each half,

cutting through to the skin but not through it. Brush a baking sheet with

safflower oil and place the eggplant on it cut side down. Pop it into the

oven for 20 minutes or until the skins begin to shrivel. Remove from the

oven and turn the heat down to 325 degrees. The eggplant will be soft and

fragrant. When the eggplant is cool enough to handle, scoop out the pulp

and chop fine.

 

Heat a large, heavy-bottomed skillet over medium flame and cook the

zucchini in its own liquid for 5 minutes, or until tender. Toss with the

thyme and freshly ground pepper to taste, and remove from the heat. Place

in a lightly oiled 2- or 3-quart casserole and set aside.

 

Heat the 2 teaspoons safflower oil in the same skillet in which you sauteéd

the zucchini and add the garlic and eggplant. Sauté, stirring, for 8 to 10

minutes, until the eggplant is thoroughly tender and aromatic. Add the

cumin (optional), the lemon juice and plenty of pepper. Stir in the fresh

coriander (optional) and the parsley, and remove from the heat.

 

Spoon the eggplant onto the squash and top with the soybeans and the

remaining parsley. Place cherry tomatoes around the edge of the baking

dish for decoration. Serve at once, or heat for 5 minutes and serve.

 

Stress, Diet & Your Heart by Dean Ornish. Original recipes by Martha Rose

Shulman. Copyright 1982.

 

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