Slice an eggplant into ½” slices and sprinkle with sea salt and put aside while you prepare the Couscous Batter and the Tomato Dressing.
Couscous Batter
Put the following ingredients in a small bowl and mix with a fork:
- ½ cup couscous
- 2 tbsp. nutritional yeast
- Pinch of sea salt
- ½ tsp. garlic powder
- 2 tbsp. gluten free flour
Tomato Dressing
Process the following in your mini blender until well mixed:
- ½ cup olive oil
- ¼ cup apple cider vinegar
- ¼ cup diced fresh tomatoes
- Sea salt to taste
Prepare your baking dish or electric frying pan – preheat to 350F and coat with some coconut oil
Take the eggplant slices and dip them:
1st in the Tomato Dressing
2nd in the Couscous Batter
Then put them in the baking dish
3rd place a slice of fresh tomato (about ¼” thick) over each piece of eggplant
4th pour the remaining tomato dressing over each
5th Season each with se salt and garlic powder
6th add some water to the baking dish (about ½ cup)
7th bake in oven for 45 minutes
Serve hot with a big salad!
