millennium thai stack 5 of 6: eggplant

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* Exported from MasterCook *

 

Millennium Herb Crusted Eggplant

 

Recipe By :Eric Tucker, The Millennium, San Francisco, California

Serving Size : 0 Preparation Time :0:00

Categories : Millennium

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups unbleached all-purpose flour

1/3 cup polenta

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon ground pepper

1 cup soy milk

2 tablespoons dijon mustard

2 rosa bianca or purple italian eggplants

1/4 cup canola oil (optional)

 

To make the eggplant: Cut eggplant into twelve 1/2-inch-thick rounds. In a

shallow bowl, combine the flour, polenta, herbs and spices. Stir to mix well. In

another shallow bowl, whisk the soy milk and mustard together. Dredge the

eggplant slices in the flour mixture to coat well, then place in the soy mixture

to coat well. Dredge in the flour mixture again to coat well.

 

In a large, non-stick saute pan or skillet, heat the oil over medium-high heat

until a drop of the flour mixture fries immediately. Cook the eggplant rounds in

batches on both sides until golden brown, about 2 to 3 minutes per side. Drain

on paper towels and keep warm in a low oven.

 

For an oil-free version, preheat the oven to 400 degrees . Line a baking sheet

with parchment paper. After the eggplant is coated with the flour mixture the

second time, place back in the soy milk mixture and coat well. Place on the

prepared pan. Bake for 15 to 20 minutes, or until the crust is hard and slightly

brown while the center is soft. Allow 3 to 4 slices per serving.

 

Note: For a lower-fat dish, replace the coconut milk with 14 ounces of rice

milk, with 1 teaspoon of coconut extract.

 

Source:

" Millennium Cookbook by Eric Tucker and John Westerdahl "

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Per Serving (excluding unknown items): 1131 Calories; 9g Fat (6.9% calories from

fat); 40g Protein; 234g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 437mg

Sodium. Exchanges: 11 Grain(Starch); 1 Lean Meat; 11 Vegetable; 1/2 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 435 0 0 0 0 0 0 0 3234 2130706543