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: Eerainuh
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:
- preheat the oven to 200C
- cut the eggplant in halves, arrange in an oven dish, sprinkle with oil, the thyme leafs, salt & pepper
- 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:
- 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
- in a small sauce pan, melt the coconut oil, then add the flour and stir like crazy
- 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
- add in the mushroom and onions, and add salt & pepper or Bragg to taste, and you're done 🙂
Notes
Arrange both dishes on a plate and enjoy 🙂
