The focal point of last night's dinner was baked eggplant. Traditionally, baked eggplant is made by dipping thick slices of eggplant in an egg wash and then coating them liberally in bread crumbs. A golden crust forms on the outside and the inside becomes soft and creamy. In order to achieve this perfect consistency in my gluten-free vegan kitchen, I dipped each slice in a cornstarch and water mixture, then baked them in a hot oven (425 degrees) on an oiled cookie sheet. Not bad.
I needed some healthy greens as a contrast, so I grabbed a few leaves of kale from my garden and steamed them in the microwave. The creamy sauce was made with caramelized shallots, fresh basil from my garden, Bionaturae tomato sauce, and about a tablespoon of Tofutti cream cheese. I also tossed the sauce with some Tinkyada penne for a complete meal. Quick, simple, delicious!