Lightly breaded eggplant slices layered with a variety of Kapha-de-creasing vegetables in a loaf pan makes this entree light in quality with the astringent, bitter, pungent, and slighdy sour tastes good for Kapha diets. It can be eaten as it is by Vata and Pitta types as a side dish. Otherwise use the sliced eggplant layered with Vata- or Pitta-decreasing vegetables and herbs.
Serve plain. Those following Vata and Pitta diets might enjoy it with Avocado Cheese Sauce (pages 130-131).
Makes 1 loaf
1 medium eggplant
3 tablespoons buttermilk 1/2 cups fine bread crumbs 1 tablespoon olive oil
1 teaspoon minced fresh basil or 1/2 teaspoon dried 1 teaspoon minced fresh oregano or 1/2 teaspoon dried 1/2 teaspoon black pepper 1/2 teaspoon salt 1 cup shredded carrots 1 cup peas, steamed
1 cup chopped spinach or chard
2 tablespoons diced sweet red pepper 1/4 cup chopped celery leaves
1 medium tomato, peeled, seeded, and thinly sliced 1/4 cup chopped roasted sunflower seeds 1/2 cup water
1. Preheat the oven to 350Â°F.
2. Peel the eggplant and cut 10 to 12 slices about 1/2 inch thick. Pour the buttermilk in a shallow bowl and dip each slice first in the buttermilk and then in the bread crumbs. Tightlv fit a layer of breaded eggplant on the bottom of the pan. Mix the remaining ingredients together in a mixing bowl, except the tomato, the sunflower seeds, and the water, and pat a third of the mixture on the eggplant. Lay a couple of tomato slices on top. Make 3 such layers, ending with eggplant. Sprinkle the chopped seeds on top. Pour the water around the sides. Cover tightly and bake 45 minutes. Let the loaf rest 10 minutes before slicing it.