Ingredients:
1 cup cubed and peeled eggplant
1/4 cup seitan
1/4 cup diced tomato
1/4 cup diced mushroom
2 Tbsp milk
1 egg
2 Tbsp cornmeal
1/2 tsp oil
Salt to taste
Directions:
Boil the eggplant until tender and let cool. Sautée the seitan until crisp. Mix all but the cornmeal thoroughly. Pour into a greased baking dish. Top with the cornmeal. Bake at 375 degrees for 30 minutes.
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