Hawaiian Eggplant Casserole

Hawaiian Eggplant Casserole

This dish is best served with rice or quinoa (prepare separately)

2 eggplants roughly chopped

1/4 cup water

1/4 cup soysauce (braggs)

1 cored pineapple blended 

Corn from 1 corn on the cob

2 inches of ginger minced

3 garlic cloves minced

1 tbsp sucanat

1 tbsp ketchup

1 tbsp tomato paste

1tbsp soy sauce (braggs)

1 tsp sriracha

1 tsp vinegar (white wine)

1/4 tsp garlic powder 

1/4 tsp onion powder 

Before chopping the eggplants, throw them in the oven for 20 minutes at 450 degrees.

Mix the chopped eggplant with water and soysauce in a bowl to soak for 30 minutes.  

Meanwhile, preheat the oven to 400 F, chop and mix the rest of the ingredients together.  After the eggplant has had a chance to marinate, mix the all of the ingredients together with the eggplant.  Place it all in a baking dish.  Bake at 400, for 35 minutes, Turn it down to 350 degrees for 10-15 minutes.

Alternatively this dish could be made in the crockpot.  4-6 hours on high.

 This recipe came to be, because I had some dying eggplant in the fridge along with a dying pineapple and corn.  It took me a while to figure out what to make, as I was going to make separate dishes but I was thinking about how the dishes wouldn't mesh that well together.  I finally decided to mix them all in to one dish. Anyway, it turned out pretty amazing, definitely a keeper!  :)  

Vegan Malai Palak

Typically my attempt at Indian food always turns into an Indian- American fusion.  So I apologize for the lack of authenticity in it's taste. Despite the taste not immediately bringing you to India, it is unique and flavorful in it's own right. It has a tinge of bitter green taste yet the sweetness and the spice from the flavor combinations satisfy the palette. Ultra healthy with lots of vegetables, it does take a bit of time to prepare but worth it ;)  

Vegan Malai Palak 

2 large zucchinis (alternatively eggplant or mushrooms could be used)

Juice of one lemon

1 medium red onion sliced
4 cloves garlic minced
1 inch stick ginger minced
3 adobo peppers
1 tsp each, garam masala, and turmeric powder

1/2 tsp of fenugreek powder
2 bunches baby bok choy and 1 bunch large bitter greens of your choice -- such as dandelion greens

1 can of kidney beans

dash of salt

1/2 cup of cashews

1 cup water
1/4 tsp of baobab powder
1/4 tsp of lucuma powder

*I used the baobab and the lucuma powder as sweet tangy ingredients, alternatively tamarind paste could be used or lemon and a little bit of agave.

*If using eggplant, marinate the eggplant with salt for 10-20 minutes, squeeze out the excess water, and then marinate it with the lemon and adobo peppers. 

Marinate the zucchini in the lemon juice and chopped adobo peppers for 10-15 minutes. In the meantime the rest of the vegetables can be prepared.
Saute the zucchini (or eggplant or mushrooms) for 5-7 minutes. In another pan, saute the onions, add the ginger and garlic and then the chillies and fry till cooked. Mix in all of the powdered spices.  Then add the greens. Cook till the greens wilt. Remove the mixture, and put it into a food processor. Return the processed greens to the pan, turn on the heat and add a cup of water. Add the zucchini. Cover and cook for 2-3 minutes stirring at intervals. 

Grind the cashews into a powder and then blend them with 2 tbsp of water or just enough water to make it thick and creamy.  

Add them to the vegetables and cook for another 1-2 minutes.

 Serve with rice or rice tortillas (we like to cut the rice tortillas in fourths and toast them, they make a great healthy chip, depending on how long they are heated they will be less crispy)