For years, I avoided mushrooms. I just couldn't bring myself to eat them. I had read something in The pH Miracle that basically said eating mushrooms was like eating a bunch of toxins, and that stuck with me. Eventually, I got over my mushroom-phobia and started eating them again. However, it was during my self-imposed mushroom exile that I got Veganomicon and was immediately (and often) drawn to the recipe for Portobello Salad with Spicy Mustard Dressing. Even though I didn't like mushrooms, the salad itself still sounded awesome - mixed greens, avocado, red onion, chickpeas, and roasted mushrooms with a maple-mustard dressing. I kept thinking, if only this salad didn't have mushrooms.... And then one day I was like, well, why don't you try it with something else? Like eggplant? Ding, ding, ding!! We have a winner! So, I did, and long story short, the salad turned out incredibly awesome and I still make it with eggplant, even though I eat mushrooms.
Slicing the eggplant...
Then marinating it in a balsamic vinegar-tamari-garlic-olive oil-cooking wine mixture:
Okay, it's movie time - good night!