The Kind Diet’s Eggplant Chana Masala & Cornbread

Published January 4, 2011 by Vegan Derby Cat Party

This has gotta be my favorite combination of recipes from TKD. I add some additional veggie broth to the masala to give it a soupier consistency & leave the peels on the organic eggplant to reap it’s nutritional benefits.  Speaking of soupy consistency, the cornbread has created a lot of very unsure bakers out there due to it’s relying on maple syrup and/or molasses for it’s sweetener. It goes in liquid, but I promise, it does come out as bread! It’s a wonderfully sweet contrast against the eggplant, tomatoes and chickpeas.

I like to bake the cornbread in the toaster oven. If you do, cover it with foil up until the last 10 minutes to avoid burning the top!

SO SO SO good together! : )

Advertisements

Say a little something?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: