Okay. So maybe the name needs a little work, but I’ll come up with something. Well, y’all know we’re doing this Meatless Monday thing. Somewhere someone said something about making the usual meals meatless. Okay. Let’s see how creative I can get with this!!
I had done mushrooms the last two Mondays and just wanted to get out of the shroom rut this week. I went surfing and saw lentil sloppy joes. Hm… That got me thinking. I could easily do shroom joes. Sloppy Moes? M. Mushroom. Moes? Lentils. Let’s see. Sloppy Larrys? Sloppy Lous? Black beans. Um…Sloppy Bos? Okay. I’ll stop.
Lentils lead me to aubergines. Eggplants to the rest of you. I just DO NOT like that name. Eggplant. It doesn’t even sound nice. EGG PLANT. Now. Aubergine. That sounds like a name worthy of this wonderful vegetable. Fruit. Type thingy.
It’s like a tomato. Yes tomato is a fruit. I’ve told you my father retired USDA, right? He taught me interesting little factoids like that one. The PLANT is vegetable, but it produces a FRUIT.
I was a bit concerned with how this would turn out. It was a bit of a stretch for me, but I know that aubergines will absorb pretty much any flavor you cook it with. It’s like tofu in that respect. S was concerned that it would be mush and not hold up. He said, “I am afraid it’s going to be bun, sauce, and bun with nothing to bite down on.” He actually ate 1 1/2 of these bad boys. AND they were delish the next day for lunch, too.
So. Day 2 of feeling like death warmed over. So, this will be relatively short and sweet.
Heat a large nonstick pan over medium high heat. Add oil and swirl to coat. Cook onions and eggplant, stirring occasionally, until the eggplant is soft and cooked through.
Serve on whole grain hamburger buns with coleslaw and Easy Fries.
- 4 cups eggplant, peeled and diced
- 1 cup onion, chopped
- 1 tablespoon canola oil
- 1 cup stout beer
- 3 tablespoons brown sugar
- 2 tablespoons tomato paste
- 8 ounces tomato sauce, low sodium
- 2 teaspoons Worcestershire sauce
- 1 whole chipotle chili, seeded and chopped
- 1 teaspoon adobo sauce from can of chiles
- 4 whole hamburger buns, whole grain
- Heat a large nonstick pan over medium high heat. Add oil and swirl to coat.
- Cook onions and eggplant, stirring occasionally, until the eggplant is soft and cooked through.
- Add beer, brown sugar, tomato paste, tomato sauce, Worcestershire sauce, chipotle chile, and adobo sauce. Simmer for 10 to 15 minutes or until the sauce has reduced and thickened.
- Serve on whole grain hamburger buns with coleslaw and Easy Fries.