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Vegan Cook's Bible
by Pat Crocker
This dish makes a light start to dinner, and may be turned into a light lunch by serving over rice or seasonal greens.
Serves 4 to 6

• 1 eggplants
• 2 tbsp olive oil
• 1 cup finely chopped onion
• 2 cloves garlic, finely chopped
• 1 cup freshly squeezed orange juice
• 1 piece (1 inch) candied ginger; finely chopped
• 3 tbsp tamari or soy sauce
• 3 tbsp pure maple syrup
• 1 tbsp rice vinegar

• Preheat oven to 375°F
• 13- by 9-inch baking pan, lightly oiled

Trim ends from eggplants and pare the skin lengthwise in strips, leaving some skin running lengthwise in 1/2-inch
 strips. Cut eggplants in half lengthwise and cut each half into 3 wedges. Arrange wedges, skin side down, in a single layer in prepared baking pan. Set aside.

2. Meanwhile, in a saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, for 6 to 8 minutes or until soft. Add orange juice and bring to a boil, stirring occasionally. Stir in ginger, tamari, maple syrup and rice vinegar and simmer for 1 to 2 minutes or until slightly thick.

3. Pour glaze over eggplant wedges. Cover with foil and bake in preheated oven for 40 minutes. Remove foil, turn wedges over and bake, uncovered, for another 20 minutes or until eggplant is soft and glaze is bubbly.


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