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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
Contributed by Vegetarians and Vegans from around the world
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Eggplant Delight
from Karen Chong-Kwan Boan -Victoria, Canada

Here is a recipe previously meat oriented but now vegan -- enjoy! We do.

  • 2 medium eggplants (cut in 1/2" circles)
  • Salt (for taking bitterness out of eggplants)
  • Olive oil
  • 2 Tablespoons of oil
  • 1 red pepper (diced)
  • 1 Tablespoon basil
  • 1/2 Tablespoon oregano
  • Dash of cayenne pepper
  • 1 palm full of chopped cilantro (chinese parsley)
  • 2 garlics (minced)
  • 2 Tablespoons dry cooking sherry
  • 2 packages of Yves 'Like Ground' (TVP already prepared)
  • 2 14 oz cans of tomato sauce
  • 1 package of Soymage's "Soychunks Cheddar Cheese" (lactose, rennet, and casein free)
  • 1 French Bread
Sprinkle salt over sliced eggplants for 10 minutes -- pat dry.

Brush eggplant slices on both sides with olive oil
-- Place in oven on broil for about 5-10 minutes
-- make sure not to burn
-- until tender
-- turn over once.

While this is being cooked:
In a saucepan -- heat oil over medium heat an saute garlic and red pepper and "Like Ground" for about 3-5 minutes adding the basil, oregano, cayenne and cilantro.
Add tomato sauce and cooking sherry -- simmer for about another 10-15 minutes.

Place eggplant slices when cooked in a 13" dish -- layer the slices
-- empty the "Like Ground" sauce over the eggplants
- grate the Soymage cheese over it and bake in oven at 350 degrees for about 20 minutes
-- serve with garlic bread or french bread.

Serves about 6 people.
Preparation time: About an 1 hour and a half for everything. YUM!