I finally found an eggplant to try a recipe on! I'm soooo excited!
Here's the deal - since I'm allergic tomatoes, I've had to find some alternatives. The spinach pesto sauce is still a personal favorite of mine, but I wanted something else I could come up with something that looks a little more like pasta white sauce. I almost succeeded in this cauliflower sauce. It has the taste, but the consistency is still a lot like very creamy potatoes. Tastes yummy on the cauliflower and with the kale. Here's my picture.
Eggplant with White Cauliflower Sauce
1 eggplant
1/2 cup flower
1/2 cup Jamaican water crackers, crumbled
1/2 cup rice milk
1/4 cup olive oil
1 head of cauliflower, cut
1/4 cup water
2 tbsp olive oil
1/2 green bell pepper, diced
1/2 medium onion, diced
1 clove garlic, minced
2 teaspoon Basil leaves
2 teaspoons Italian Seasonings
1 teaspoon salt
Cut the eggplant into slices. Set up a dredging station with flour, rice milk, and crumbled water crackers. Dredge each eggplant slice. In a pan, heat up the olive oil. Cook eggplant on each side for about 3 minutes. Drain excess oil with paper towels.
Steam the cauliflower with salt and water. When soft, strain water. Place in a blender and liquify. Heat olive oil in a pan. Sautee onion, bell pepper, garlic, basil leaves, and Italian seasoning. Add cauliflower. Heat and serve as sauce.
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