The World Vegetarian Cookbook/1999

Eggplant Bake
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 30 minutes 40 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 large or 3 medium eggplants 2-1/2 tsps salt 2/3 cup malt vinegar
2-1/2 tbsps vegetable oil 2 large onions, sliced into rings 2 green chilies, seeded and finely chopped
2 cups peeled plum tomatoes, chopped 3/4 tsp chili powder 1-1/4 tsps minced garlic
3/4 tsp ground turmeric 8 tomatoes, sliced 1-1/3 cups plain yogurt
1-1/4 tsps freshly ground black pepper 1 cup finely grated cheddar cheese



1 Cut the eggplants into 1/4-inch-thick slices. Arrange the slices in a shallow dish and sprinkle with 1-1/2 tsps of the salt. Pour over the malt vinegar, cover the dish, and marinate for 30 minutes. Drain the eggplant well, discarding the marinade.
2 Heat the oil in a skillet and gently fry the onion rings until golden brown. Add the chilies, the remaining salt, chopped tomatoes, chili powder, garlic, and turmeric. Mix well and simmer for 5 to 7 minutes until thick and well blended.
3 Remove the sauce from the heat and cool slightly. Blend to a smooth puree using a food processor or blender.
4 Arrange half of the eggplant slices in the base of a lightly greased shallow ovenproof dish. Spoon half of the tomato sauce over the eggplant slices. Cover the tomato sauce with the remaining eggplant, and then top this with the remaining tomato sauce and sliced tomatoes.
5 Mix together the yogurt, black pepper, and cheese, and pour over the tomato slices.
6 Bake in a preheated 375 F oven for 20 to 30 minutes, until the cheese topping bubbles and turns golden brown. Serve hot straight from the oven.

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