Easy Eggplant Casserole
1 to 2 small eggplants
1 medium onion, minced
1 tablespoon vegan margarine
1 to 2 tablespoons corn starch or flour
Salt and pepper
Vegan cheddar cheeze
1) Peel the egglant and cutting it into cubes. Discard the purple skin. Add the eggplant to a pot with the minced onion and margarine. Cover with water and cook until the eggplant is soft. Drain the eggplant and onions in a wire strainer or cheese cloth for several minutes to remove any excess water.
2) Put the eggplant and onions back into the pot, add salt and pepper to taste and add a splash of soymilk and 1 to 2 tablespoons of cornstarch or flour. Mash until creamy with a potato masher.
3) Transfer the mixture to a small, greased casserole dish and top with the cheddar cheeze. Bake at 350 degrees Fahrenheit until cheeze is melted and the eggplant is hot and bubbly.
Source: When my grandmother was growing up in Western, NC she was raised by her grandmother. One year her family sent her away for Christmas to her aunt and uncle's house in Washington, DC. She told me that they served this recipe during Christmas Eve dinner and being that she was a southern girl from the mountains of NC she wasn't too sure about the fancy mystery purple blob on her plate. Regardless, this probably isn't the most attractive casserole but it sure tastes great!
Every time I visited my grandmother she made this and squash casserole. I've recently altered the eggplant recipe and it tastes exactly the same. The squash casserole will be next on my list :)