8 eggplant, halved and seeded
1 large carrot, grated
1 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
salt and pepper to taste
1/2 teaspoon ground black pepper
1 cup chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
2 teaspoons garlic powder
1/4 teaspoon dried rosemary
2 teaspoons freshly ground black pepper
In a medium bowl, combine eggplant, carrot, soy sauce, oil, lemon juice, salt and pepper. Mix well and let stand until cool enough to handle.
Heat 2 teaspoons margarine in a large skillet over medium heat. Fry eggplant until tender but still crisp, about 5 minutes. Remove from skillet and place in a separate dish. Fry carrots until tender, about 5 minutes. Drain on paper towels.
Place vegetables in another medium bowl. Stir together soy sauce, lemon juice, salt and pepper. Stir over low heat until mixture is thickened and begins to thicken.
Mix together parsley, basil and rosemary and sprinkle over vegetable mixture. Sprinkle with sage, garlic powder and oregano.
Stir lemon zest into vegetable mixture. Heat until desired strength.
I made this as a side dish for a rice dinner and let me tell you it was great. I made a little extra rice, added sliced carrots, and just a touch of garlic. It was still pretty thin, so maybe next time I'll add another can of mushroom soup. Will make this again. <ST
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