Thursday, October 9, 2008

Dinah's Classic Eggplant Recipe

Serves 8

3-4 eggplants cut into ¼ - ½” slices

1½ c. brown rice flour [ground rice in a Vita-mix or flour mill]

1½ c. ground almonds

2½ green bell peppers diced

2 white onions diced

1T. steak & burger seasoning [or ½ t. salt, 1t. onion powder and 1 t. ground paprika]

1/8 t. rosemary

1/8 t. savory

1 fresh lemon

3 c. canned diced tomatoes

Preheat oven to 350o. Cut eggplant lengthwise ¼ - ½” thick and lay on an oiled cookie sheet or silicon mat. Grind rice and almonds in a flour mill or vita-mix with the herbs. Dice onion and bell peppers. Blend tomatoes in vita-mix with the almond powder and rice flour. Stir in the diced vegetables. Spread sauce over eggplant ½” thick. Bake at 350o for 45 min. to 1 hr.

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