Roasted Eggplant Rounds with Vegan Cheese

Roasted (Grilled) Eggplant Rounds

Ingredients

1 Eggplant sliced into rounds tossed in

bowl with 3 tablespoons olive oil, to coat

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Mix in a small bowl:

3 tablespoons nutritional yeast

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon fresh ground pepper

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Package of Daiya vegan cheese shreds

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HOW-TO:

Preheat oven to 425° F.

Cover flat pan with parchment paper

Dust (or dredge) eggplant rounds with herbs

Place on oven pan and put in oven for 25 minutes. At the 15 minute mark add on topping of Daiya cheese shreds.

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Notes:

Eggplant, or aubergine, is a Mediterranean fruit (used as a savory or vegetable) and is really delicious cooked with Italian herbs but you are not restricted by such pronouncements. You could use Middle Eastern, Northern African, Oriental or Mexican herb mixes if those are your taste faves. No nazis overseeing your kitchen (I hope). Go with your creativity. Let me know how they turn out!

Comments

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