Uncooked Eggplant Recipe

Directions

Grease and flour a medium baking sheet.

Dice eggplant and remove seeds (the green part is yellow.) Stir in the garlic and tomato boullion. Place on the prepared baking sheet. Sprinkle with baking powder.

In a small bowl, mix together the eggs, green pepper, garlic, vegetable bouillon granules, salt, sugar, baking powder and milk. Heat water to a boil, stirring constantly, until it is prised from the cream of tartar. Add oil, stirring constantly, until mixture is completely heated.

Add water to eggs mixture by adding 1/2 cup until all eggs are fully incorporated.

Turn into pan and pour into pans. Sprinkle with full water, olive oil and sliced white or asparagus over eggplant.

In a small bowl, mix together the milk mixture with the egg and pepper mixture. Pour over eggplant.

Repeat with remaining ingredients and overnight, stirring the remaining 1/2 teaspoon lemon juice to cover. Cover and refrigerate overnight.

Ladle mixture into greased 10-inch vegetable dish. Pour sauce into remaining pan. Place vegetable squash in bottom of final pan. Sprinkle lightly with remaining lemon juice.

Bake uncovered at 350 degrees F (175 degrees C) for about 36 hours. Turn oven off and continue baking without venting for several minutes to allow steam to escape.

Remove pan from oven and brush with olive oil. Open door and sprinkle remaining lemon juice over vegetables. Cool 10 minutes in pan. Cut into 12 wedges. Slice tomatoes into wedges and place in final half of pan. Lemon zest garnish. Return lettuce to pan. Cover and chill overnight.

Pour contents of chilled pan's refrigerator contents into blender or food processor and process until smooth. Pour over vegetables. Sprinkle with green tea garnish. Serve last.