1 pound eggplant
3/4 cup crushed saltine cracker crumbs
3 tablespoons garlic powder
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon ground black pepper
2 cups sliced fresh mushrooms
1 small onion, cut into 1/4 inch slices
1/4 cup chopped celery
1 teaspoon crushed red pepper flakes
1/2 teaspoon minced fresh ginger root
1 cup crushed red pepper flakes
1 (5 ounce) can sliced carrots
Place eggplant and saltine cracker crumbs in small bowl. Blend garlic powder, olive oil, lemon juice mustard, and pepper. Mix together mix well. Pour mixture over eggplant and cracker crumbs; cover and refrigerate overnight.
Sprinkle crumbs over eggplant and cracker crumb mixture; cover and refrigerate overnight.
While the mixture is chilling, prepare the vegetables according to package directions. Fill the bottom of a large glass bowl with water to cover vegetables.
Prepare vegetables by boiling carrots in water to cover. Drain and chop. Place vegetables into a large bowl. Season with chili powder, water, lemon juice, red pepper flakes, ginger, and red pepper flakes.
Mix together the crushed cracker crumbs, garlic powder, olive oil, lemon juice, pepper, mushrooms, onion, celery, crushed red pepper flakes, carrots, and red pepper flakes. Serve the salad on a vegetarian or vegan diet.
I added a large can of whole tomatoes, chopped, with the vegetables, a 1/2 half cup of virgin olive oil and double the amount of Cilantro and Spices. Instead of half and half, I used white wine.
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