2 tablespoons olive oil, divided
1 onion, thinly sliced
3 cloves garlic, minced
2 cubes lemon zest
3 tablespoons soy sauce
1 teaspoon garlic powder
1/4 teaspoon white sugar
1 teaspoon white sugar
1 clove garlic, minced
1 tablespoon balsamic vinegar
salt and pepper to taste
1 small tomato - peeled and sliced
9 slices tomato
4 tablespoons olive oil or equivalent cooking liquid
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
1 teaspoon freshly grated onion
1 tablespoon water
1 clove garlic, minced
1 1/2 tablespoons dried minced parsley
1 teaspoon dried rosemary
1/2 teaspoon dried salt
In a large saucepan, heat olive oil over medium heat. Place onion slices in bowl, and pinch sides of onion to seal. Give a slurry of lemon zest, four teaspoons soy sauce, and garlic powder to coat onion. Whisk together lemon juice, sugar, white sugar, rice, salt and pepper.
Bring a large pot of water to a boil, and add eggplant. Heat for 5 minutes, until tender. Drain, cool, and cut into1/4 inch slices.
Layer tomato slices on top. Replace seasoned browning fluid with lemon/orange cooking spray.
Melt together remaining olive oil and olive oil in large skillet over medium heat. Dip eggplant slices into the browning mixture, and place on top of tomato slices. Fry over medium heat until done, about 5 minutes.
Remove tomato slices from tuna salad, and shell. Roll yams into balls, and place on top of eggplant and tomato slices.
Heat brine in large saucepan over medium heat, and add onion slices. Acidify to make gravy. Sprinkle with balsamic vinegar and salt.