Eggplant recipes for Peasie

[Jazz]

Is not my original recipe obviously but I trie dthis one and it was well liked... since mi affe do more vegetarian dishes this side of the world. I make my own jerk run and put in the fridge until mi need it - you can make your own or use the pre made one in the bottle.

OVEN-ROASTED JERK EGGPLANT Serves 4 2 whole eggplants, stems removed, sliced vertically into 10 to 12 "fillets" (discard skinny end pieces that are mostly skin) 1 1/2 to 2 cups Jamaican Wet-Jerk Marinade (recipe follows) 1 cup crisp, fine breadcrumbs 1/2 cup crushed Nutri-Grain or other no-sugar-added corn or wheat flake cereal 1/4 cup nutritional yeast 1/4 cup unbleached white all-purpose flour 1 teaspoon paprika A touch of salt and freshly ground black pepper 1 1/2 teaspoons vegetable oil 2 large eggs, beaten, or, for vegans, 1/3 cup plain full-fat soy milk (optional) Cooking spray or olive oil spray

1. Place the eggplant in cold salted water, weighting them down so they stay submerged. Soak for 30 to 45 minutes. Drain well, rinse, and pat dry. 2. Rub the Jamaican Wet-Jerk Marinade into the cut sides of the eggplant, making sure every surface is well coated. Place the jerk-rubbed eggplant in a nonreactive container with a cover or in zippered freezer bags. Refrigerate for at least 4 hours, preferably overnight. 3. Preheat the oven to 450° F. At the same time, place a baking sheet in the oven. 4. Remove the jerk-marinated eggplant from the refrigerator and let it come to room temperature. 5. Combine the breadcrumbs, cereal flakes, flour, nutritional yeast, paprika, and salt and pepper in a large, shallow dish. Stir in the vegetable oil. 6. In a separate bowl, combine the beaten eggs and 1/4 cup water, preferably spring or filtered (vegans, use rice or soy milk, omitting the eggs and water). Set aside. 7. Line a tray with waxed paper. Working with one eggplant slice at a time, dip the eggplant into the crumb mixture, then into the egg mixture (or soy milk), then back into the crumbs. At this point the eggplant slices will be rather huge and bristly with crumbs. (This is a somewhat messy process, especially when it comes to the egg-then-redip phase; you may have to assist with your fingertips, pressing the crumbs into any bald spots so the entire piece is coated with two layers of crumb and one of egg.) Place the crumbed piece on the prepared tray. Repeat the breading until all of the eggplant is coated. 8. Lower the oven temperature to 375° F. 9. Remove the hot baking sheet from the oven. Quickly but thoroughly spray it with cooking spray or oil (or give it a swipe with a paper-towel dipped in vegetable oil.) Place the coated eggplant on the hot baking sheet. Bake until somewhat browned, 30 to 40 minutes. Remove the baking sheet from the oven and carefully turn the slices. Return to the oven and bake until crisp and golden, about another 25 minutes. Serve hot, preferably with Jamaican Rice and "Peas."