More to do with eggplant for friends and family....
Serve 6
1 medium eggplant, cut crosswise into 1/2-inch (1,25 cm) slices
2 Tbs. (30 ml) olive oil
2 medium onions, sliced thinly
1/2 cup (120 ml) organic plain yogurt
2 medium organic tomatoes, sliced thinly
1/4 tsp. (60 ml) each: ground allspice and coriander
1/2 organic red pepper, cut in thin stops
8 sliced organic mushrooms
1 1/2 cups (360 ml) shredded cheese (eg. Jarlsberg, Monterey Jack, non-diary, or your favorite)
A. Turn on the oven's broiler.
B. Preparation
1. Sprinkle eggplant lightly with salt. Let it stand 15 minutes. Rinse under cold water and pat dry with paper towel.
2. Heat 1 Tbs. (15 ml) oil in a large skillet over medium-high heat.
3. Sauté onions 2-3 minutes.
4. Arrange eggplant slices in a baking pan. Brush each slice with 1 Tbs. (15 ml) olive oil.
5. Broil the eggplants about 5 minutes.
C. Preheat over to 350℉ (175℃)
1. Spoon onions over eggplant slices.
2. Top each slice with yogurt.
3. Arrange tomato slices over eggplant. Sprinkle with allspice and coriander.
4. Bake about 30 minutes.
5. Sprinkle with bell pepper, mushrooms, and cheese.
6. Bake another 10 minutes or until cheese melts.
