This is my go-to Vegetarian Dish...especially for my meat eater companions.
The eggplant is a hearty vegetable that’s available year long. The sauce can be used for spaghetti, as a dip, or can even be created into a soup. The sauce and the eggplant can be frozen to be used as a quick thaw and heat dinner.
The recipe listed below is not how I made it originally on the Fireside Chat Cook-along. This recipe includes modifications for those following a Low-FODMAP diet. If garlic or onion is not a trigger for you, please feel free to use those in the recipe (2-5 cloves of garlic & 1 onion sliced into ½ inch pieces). For friendliness, the garlic and onion was removed from the original recipe from the roasted red pepper coulis and the all purpose flour was switched to gluten-free 1:1 flour for the eggplant coating.
You can add additional vegetables into the roasted red pepper coulis to give it the flavor you desire. I like to call this the “clean out the refrigerator” sauce. You can add in mushrooms, celery, zucchini…anything that fits your menu. Also, you can use any herbs and seasonings you desire once you finish the sauce. Salt and pepper the sauce to your taste and add in flavors such as cayenne pepper, chili powder, cinnamon, or basil. There are many to choose from!
During the Fireside Chat cookalong on how to make this dish, I prepared it with a side of Toasted Israeli Couscous (recipe below). If you are following the Low-FODMAP diet, you can also make this with a side of quinoa, polenta, or even a gluten-free pasta. There are so many options!
Toasted Israeli Couscous
I prefer Israeli couscous because the pasta circles are larger and they don’t overcook as easily and they toast really nicely. Follow the directions on the couscous packaging it's usually a 1-2 ratio. When the couscous is complete, pour out onto a baking sheet. Toast in a sauté pan with a little bit of oil. Toast the couscous until lightly browned, just before serving.
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