Eggplant Newburg
Another great one-pot dinner.
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Place the eggplant, mushrooms, tomatoes and their juice in a large skillet or wok, and bring to a boil. Reduce the heat to medium, cover, and simmer, stirring often, until the eggplant is tender but still firm (about 25-30 minutes). Stir together the remaining ingredients until smooth. Turn off the heat and stir the tahini mixture into the eggplant and tomatoes. Mix until well combined. Season to taste with freshly ground black pepper and serve immediately over rice, pasta or split biscuits. 4-6 servings Per serving: 173 calories; 8g protein; 5g fat; 22g carbohydrate; 0mg cholesterol Source: The Uncheese Cookbook by Joanne Stepaniak (The Book Publishing Company, 1994), ISBN 0-913990-42-6 |