one green planet
one green planet

While this dish does not appear Clean like a bowl of dressed greens, it is the epitome of being just Clean Enough, with healthy fats, healing spices, robust vegetables, and gut-friendly fermented bacteria!

Black Eggplant [Vegan]

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Serves

6-8

Cooking Time

65

Ingredients

  • 8 ounces (about 1 1/4 cups) organic crushed Italian tomatoes
  • 1/2 cup raw walnuts, toasted and then ground
  • 1 teaspoon ground Ceylon cinnamon
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 small yellow onion, peeled and cut into thin slices
  • 1 garlic clove, peeled and cut into thin slices
  • 1/4 cup pomegranate molasses
  • 1 tablespoon white miso paste
  • 1 teaspoon Himalayan pink salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 3/4 pounds Japanese eggplants (about 5 eggplants)
  • 1/2 cup fresh mint, chopped
  • 1/2 cup pomegranate arils
  • 1/2 cup Tzatziki

Preparation

  1. Turn the broiler on in the oven to preheat.
  2. Combine the crushed tomatoes, 2 cups water, and the walnuts and cinnamon in a medium saucepan. Bring to a simmer over medium heat and cook for 20 minutes, to release the fat from walnuts.
  3. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. Add the onion and garlic slices and brown for 15 minutes.
  4. Transfer the tomato mixture and browned onion and garlic, along with the pomegranate molasses, miso paste, and 1/2 teaspoon each of the salt and pepper to a high-powered blender and puree until smooth.
  5. Cut the eggplants in half lengthwise and rub the cut side with the remaining 1 1/2 teaspoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  6. Place the eggplants on an unlined half sheet pan and place under the broiler for 10 minutes per side to char. Remove the eggplant from the oven and turn on the convection oven to 375°F.
  7. Pour the tomato mixture into a shallow casserole dish and submerge the eggplant in the sauce, cut side up. Place the eggplant in the oven and bake for 30 minutes, or until bubbly and golden.
  8. Remove the eggplant from the oven and top with the mint and pomegranate arils. Serve the Tzatziki on the side. Try it served with Coconut Oil Crispy Rice!


About The Author

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Clean Enough: Get Back to Basics and Leave Room for Dessert, Katzie Guy-Hamilton

See My Recipes

Pastry chef Katzie Guy-Hamilton was living her dream—traveling worldwide to represent Max Brenner chocolate—but her whirlwind lifestyle began taking a toll on her health. She started down the path to wellness by eating clean, but soon realized something essential was missing . . . dessert! Today, Katzie cooks and eats “clean enough”—a more forgiving (and fun) approach that serves up equal helpings of healthful, effortless entrées and satisfying treats, all made with natural, whole ingredients and accessible techniques. The 100+ recipes in Clean Enough are designed to strike a delicious balance between savory and sweet; to be enjoyed on a busy weeknight, leisurely Sunday, or in the company of friends. Katzie’s refreshing attitude toward health is a welcome reminder that there’s space in every day for broccoli and bread, mango and meringue. After all, eating clean is only half of living well—and you deserve enough to thrive.
Recipes from Clean Enough: Get Back to Basics and Leave Room for Dessert © Katzie Guy-Hamilton, 2019. Photography © Brian Kennedy, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com

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