Ingredients

2 Tbsp. oil
2 each garlic cloves, diced
3 large onions, sliced
4 Tbsp. tamari
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. salt
3 Tbsp. wholewheat flour
1/2 C.(s) nutritional yeast
1 C.(s) water
3 Tbsp. tahini
1 large eggplant, peeled and cut into
1/4 inch thick rounds
1/4 tsp. paprika

Cooking Instructions

Heat oil in a frying pan over medium heat. Add garlic, onions and Saute for 5 minutes. Season with 1 Tbls. tamari and half the garlic, basil and salt. In a small pot, combine the flour and nutritional yeast. Add water, tahini and the rest of the seasonings. Mix well. Over a low heat, cook slowly for 15 minutes, stirring frequently until the sauce thickens. If too thick, add more liquid. Oil an 8 x 12 inch baking dish. Pour in a layer of sauce, then a layer of sliced eggplant and a layer of onions. Repeat the layering, finishing with the sauce. Sprinkle with paprika. Bake at 350f for 30 minutes.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)