Baked Eggplant and Soy Granules Recipe:
Eggplant and soy granules baked with a thick tomato sauce and Parmesan on top.
The weather is clearing away here in Delhi or perhaps my body has adapted to it finally. Don’t you worry we are not discussing my physical conditions here today, but rather a mental one. Huh, sorry for my poor sense of humour, but seriously I’ve been wondering how most food bloggers keep their weight under check. I mean ever since I started baking and blogging about it, I almost every day have an urge to get into the kitchen and mix some flour, butter, eggs, other condiments and just do it sweet. It’s a mountain task to keep a check on the craving, especially because I’ve got a justifiable excuse to support i.e; I’m gonna write a blog post about it. Oh, well today I managed to keep my temptation under control, so by evening I decided to reward myself. Ironically though, the best would have been a dark fudgy chocolate cake, but I chose to bake a savory nonetheless.
Deriving inspiration from the Mediterranean delicacy Moussaka I baked this all vegetarian version of the infamous recipe. Calling my recipe a “Veg Moussaka would be blasphemy, for I did not add béchamel or white sauce and the recipe’s innate creaminess went missing, the only solace being a little Parmesan topping. Seriously, so much for clearing the guilt a little and yet the weight-o-meter keeps reading higher figures every time I hop on it.
- 1 medium eggplant
- 1 cup rehydrated Soy granules
- 4 medium tomatoes, cored and pureed
- 5-6 cloves of garlic, peeled and crushed
- 1 medium red onion or shallot, fine chopped
- 1 tbsp Olive oil, extra to brush and grease
- 1 tbsp Goan coconut-garlic spice, (alternatively mix equal quantities of coconut, crushed garlic, a couple of drops of oil and a pinch of paprika)
- Salt and pepper to dress
- Dry oregano and parsley to dress
- 2 tbsp bread crumbs
- Parmesan, approx 100 gms, to grate on top
- Cut eggplant into long medium thick strips, I like to lease the little stalk on while you can chop it off. Sprinkle it with salt and keep aside.
- Meanwhile, heat a tbsp oil in a sauce pan and sauté garlic and onion until just golden. Then add tomato puree and cook for 2-3 minutes.
- Add the entire drained soy granules, dress with salt to taste and let it simmer away until the liquid almost dries off and the consistency is chunkier.
- Preheat oven at 180oC. Now, wash the eggplant once again and drain the water and spread on a kitchen tissue towel.
- Sprinkle a little salt once again over the eggplants and the rub a little Goan spice on the face of each slice.
- Heat a grill pan, brush with a little oil and grill each eggplant slice for 2-3 minutes on each side.
- Remove the soy-tomato sauce from heat and dress with black pepper, oregano, parsley and give a generous stir.
- To assemble, grease a medium deep baking dish, spread the entire bread crumb at the base.
- Then arrange half of the eggplant slices followed by half of the soy-tomato mixture. Top with another layer of eggplants and evenly spread the remaining soy-tomato mix.
- Finally completely cover with grated Parmesan on top and bake for 20 minutes at 180OC or until the top is nice brown. Allow to rest for 5-10 minutes before serving.
Dos and Don’ts:
- Do add a little white sauce if you are not planning on keeping a check on weight.
- Also a dollop or two of butter on top before sliding in the oven should be good.
- A little bread crumb sprinkle on the top along with cheese could get you a more intense colour on baking.
- Do not over-bake of course else the recipe can turn out dry.
- Also do not leave too much liquid on the soy-tomato sauce mixture.
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