This quick eggplant “pie” makes an easy lunch or dinner entrée. It was inspired by the custard-like charlotte dessert which can be eaten hot or cold.
1/4 cup water
1/2 teaspoon fresh thyme leaves
4 cloves garlic, finely chopped
1 large eggplant, peeled and cut into 2-inch cubes
black pepper, to taste
1 cup ground oats
2 tablespoons ground flax seed mixed with 6 tablespoons water and allowed to set for 15 minutes
1 teaspoon Bragg Liquid Aminos
1/2 teaspoon oregano
low sodium pasta sauce or tomato sauce
basil for garnish
Preheat oven to 400 degrees F.
Combine water, thyme and garlic in a large saute pan, bring to a simmer and cook for one minute, then add the eggplant and black pepper. Cover and simmer over low heat until eggplant is tender, approximately 30 minutes. Puree the cooked eggplant mixture in a food processor, then mix in the ground oats, flax and water mixture, nutritional yeast, Bragg Liquid Aminos and oregano.
Place mixture in a lightly-oiled round spring form cake pan. Bake for 35-40 minutes, until golden brown on the surface. Let rest for 7-10 minutes before cutting into triangles.
Serve with pasta sauce. Garnish with basil.
Calories 142; Protein 8 g; Carbohydrates 21 g; Sugars 4 g; Total Fat 3.2 g; Saturated Fat 0.5 g; Cholesterol 0.9 mg; Sodium 56 mg; Fiber 7.3 g; Beta-Carotene 210 ug; Vitamin C 3 mg; Calcium 38 mg; Iron 4.5 mg; Folate 25 ug; Magnesium 41 mg; Potassium 344 mg; Zinc 2.2 mg; Selenium 1.6 ug