Posted by Shelly to the VegSource Eat to Live Board
This is sooooo good. It’s a spin of one of chef deb’s recipes.
2 cups water
6 Ichiban (or Asian?) eggplant or try 1 regular store kind
(I got mine from our garden)
1 TBS vegetarian ‘Chicken’ Bouillon (no salt see recipe)
3/4 cup cashews
1/2 tsp onion powder
1/4 tsp garlic powder
1/8 tsp sage
1/8 tsp thyme
1/4 to 1/2 tsp pepper
Cook eggplant at 350 for about 1 to 1 1/2 hours (till very tender)
Put the eggplant pulp in the water with all the seasonings.
Let simmer for about 5 or so minutes
Transfer all to the blender with the cashews.
Eggplant makes great thickeners for soups and gravies when pureed.
My very picky 2 year old ate a whole bowl of this like soup. My daughter doesn’t eat much of anything…very picky.
March 25th, 2012 at 12:56 pm
What do you use the eggplant gravy for?