Baby Eggplant w Thyme & Mushroom Ragoût

Baby Eggplant w Thyme & Mushroom Ragoût
We had this for lunch, but it is a great dinner too, or you can serve the two dishes separately 🙂
Prepared by:
Cuisine: vegan
Recipe type: meal
Prep time: 
Cook/wait time: 
Total time: 
You need
For the eggplant:
  • 4 baby eggplants (or 1 large eggplant)
  • oil to drizzle on top
  • fresh or dried thyme
  • salt & pepper
For the mushroom ragoût:
  • about 200gr of mushrooms, cut up
  • 2 tbsp of oil (I used deodorized coconut oil) plus some oil to cook the mushrooms in
  • 6 tbsp of spelt flour
  • 2 heaped tsp of veggie stock powder
  • 2 tsp (or more) of minced garlic
  • 1 onion - or as much as you like, finely chopped
  • non dairy milk
  • salt & pepper or a dash of Bragg liquid aminos instead of salt
To do
To prepare the eggplant:
  1. preheat the oven to 200C
  2. cut the eggplant in halves, arrange in an oven dish, sprinkle with oil, the thyme leafs, salt & pepper
  3. place in oven for about half an hour, the top of the eggplant should be nice and brown but not black
To prepare the mushroom ragoût:
  1. in a skillet, add some oil, heat and add onion, give it a few minutes then add mushroom and a dash of water. Stir and keep on low/medium heat
  2. in a small sauce pan, melt the coconut oil, then add the flour and stir like crazy
  3. the mixture should go sticky and dry (if it doesn't, you have to turn the heat up), then mix in a bit of milk and stir again, the heat should make it go stick and dry again, and so you keep adding milk until it doesn't and it becomes a sauce
  4. add in the mushroom and onions, and add salt & pepper or Bragg to taste, and you're done 🙂
Arrange both dishes on a plate and enjoy 🙂