
This Sri Lankan Eggplant stir-fry has been one of my favorites since childhood.

This high-protein pasta sauce blends the robust flavors of tomato, lentils, and eggplant with a nutritious twist.

Pasta und Auberginen Gratin, kann aus Resten gemacht werden, man kann ihn auch mit Zucchini oder mit Sauce Bechamel machen.

What do you need to make the BEST ever Vegan Moussaka? I would say layers of roasted eggplant slices, a hearty tomato-based mince ragú sauce, and a creamy white bechamel baked together.

This Sri Lankan Eggplant stir-fry has been one of my favorites since childhood.

Yield about 3 cups 1 large eggplant, cut into medium rounds or half rounds 1 medium red pepper, julienned 1 medium onion, thinly sliced .