1 large eggplant
2 teaspoon olive oil
1 cup chopped onions
1 cup chopped mushrooms (I prefer Portabella)
1 clove garlic, crushed
1 tablespoon dried basil
pepper to taste
1-2 tablespoon soy sauce
1 1/2 - 2 cups cooked rice (white and/or brown)
shredded vegan cheese (soy or rice) approx. 1 cup
Peel and cube eggplant into 1/4 inch pieces. Stir fry eggplant, onions and mushrooms in olive oil along with spices and soy sauce until tender. (To avoid scorching add water in small amounts.)
While vegetables are cooking, preheat oven to 350. Lightly grease a casserole dish.
Remove vegetables from heat and stir in rice (amount will vary with amount of veges) and 1/2 half the cheese.
Spoon mixture into casserole, sprinkle remaining cheese on top and bake, uncovered, for 30 minutes.
Nutritional info not available.
This recipe is even a hit with non-vegans and those that profess to disliking eggplant.