Vegetarian Cuisine

EGGPLANT “PIZZAS” –

Serve hot from the oven as a snack or add a quinoa grain dish and salad for a full meal. For a vegan version, substitute cheese with tofu*. Serves 4 – 6.

Ingredients:

1 large globe eggplant or 2 long eggplants
4 tsp sesame seeds
4 tsp dried oregano
4  tsp dried basil
Salt to taste
⅔ cup olive oil
2-3 large tomatoes, sliced
1 cup vegetarian cheese of choice*
Sliced olives and other favorite vegetarian pizza toppings can be added for variety.

Preparation:

1. Heat oven to 350F. Slice the eggplant into ½” slices. Combine with sesame seeds, dried herbs and salt onto a plate. Brush eggplant slices with oil and then dredge in the sesame seed mixture, until coated.
2. Place each eggplant slice on a greased baking sheet and top with a slice of tomato and some grated cheese.
3. Bake in the oven for about 30 minutes, or until the eggplant is tender.
4. Serve hot.

* For a vegan version, substitute cheese with 7 ounces firm tofu. Slice tofu and marinate in a mixture of 3 tbsp tamari, 3 tbsp water and 1 tbsp grated ginger root before adding to the “pizzas”.

This recipe is an edited contribution for the Sivananda Gurugram partly sourced and edited from The Yoga Cookbook. Vegetarian Food for Body and Mind. Recipes from the Sivananda Yoga Vedanta Centres. 1999.

Adapt yourself to your surroundings and environments. You will enjoy peace and strength. – Sri Swami Sivananda