Serves 4-8 depending on if this is a main dish or one of many dishes served at a holiday feast.
This is the modified raw version of my Noni’s Eggplant Parmigiana, which has been a staple at our family’s holiday dinner table for as long as I can remember. The way my Grandpa tells the story, Noni made her Eggplant Parmigiana for dinner one evening when they had some cousins over for dinner. The cousins later complimented her on her wonderful “Pardon-Me-John” and requested it again the next time they came over. Since then, our family has always referred to this dish as Eggplant Pardon-Me-John. My sister and I fight over who gets to make it during the holidays. I suppose this year I will let her make the cooked version and I will make “Pardon-Me-RAWn” ...
Enough for one recipe of Eggplant Pardon-Me-John, a few servings of zucchini pasta, or quite a few pizzas.
This is the modified raw version of my dad’s famous pasta sauce. I have 75+ cousins who call my dad “Uncle Steve” and request his sauce at family gatherings. He usually makes a few gallons at a time and jars it (that’s what is in the picture). He gives his jars of sauce as gifts and to anyone he loves a whole lot – that’s why I used to get so much. :) I have pared down the quantities quite a bit though. This sauce is so flavorful and delicious, that I am so glad I don’t have to do without even though I am raw now!!!
Submitted by omshanti on September 26, 2007 - 6:39am
2 meals, or 3 snacks
I saw this in the cooked form at the market and thought some of this stuff can be sprouted and used the same way! there where lentils and millet( which didnt sprout for me) its very yummy and really doesnt need oil but i thought it might give it more of a cohesive taste….ive eaten it for three meals a day for two days now!