Grilled Eggplant With Sesame Mint Sauce | VegNews

Ingredients

• 2 medium eggplants, cut into 1/4-inch thick slices
• 3 cups soymilk
• 1/2 teaspoon salt
• 2 tablespoons vegan Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves of fresh garlic, finely minced
• 1 tablespoon chopped parsley
• 1/3 cup white wine
• 1/2 cup sifted whole-wheat flour
• 2 tablespoons olive oil
• 2 cups spinach
• Fresh mint sprigs
• 1 tablespoon olive oil
• 1 teaspoon fresh garlic, finely minced
• 1 tablespoon toasted sesame seeds
• 2 tablespoons fresh mint leaves, finely minced
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon spicy curry powder
• 1/2 teaspoon vegan Worcestershire sauce
• 1/4 cup dry white wine
• 1/4 cup fresh orange juice