Bohémienne With Ganja Oil Recipe
by Bita Miranda Hunt
This luscious eggplant & tomato dish is similar to its more well known relative, ratatouille. Round out this dish into a sexy meal for sharing by adding a loaf of bread, wine and the salad below.
1 eggplant, peeled, cubed & salted
1 28oz. can organic crushed tomatoes
4 cloves garlic, smashed
sea salt & pepper
1 tea. umeboshi plum vinegar
1 tea. organic sugar
1/4 cup master recipe ganja oil (made with extra-virgin olive oil)
1 tin of anchovies with oil
1 tb. einkorn flour
1 ½ cups organic whole milk
½ cup fresh bread crumbs, toasted
Saute` the eggplant in the oil until golden. Add the tomatoes, garlic, salt, pepper, vinegar and sugar. Cover and cook until tender, 30 minutes. In a separate pot, make a roux with the anchovy oil and flout, stirring until light golden, about 3 minutes. Add anchovies, milk, salt and pepper. Simmer until thickened. Pour this sauce on top of the eggplant. Sprinkle with breadcrumbs and serve.