I made this for supper tonight. I took pictures as I was making it, glad I did so I can share with you all. I topped it with a vegan mozz which is a cashew mozzarella – here is the website and recipe link for the mozz: Vegan Mozzarella
1 Ichiban Japanese eggplant
1/2 portobella mushroom cap
1 large red jalapeno
1 turmeric root about 1/2 diameter by 2″ long
salt, pepper, garlic powder, olive oil
Cut eggplant in half and split halves to make eggplant boats.
Scrape inside of eggplant boats, leaving about 1/2″ of the white meat of eggplant. and split the halves.
Bake at 30 F for 20 minutes.
Remove from oven and keep covered, let stand about 20 minutes. Sprinkle tops with nutritional yeast.
I made the cashew mozz and served it over the baked eggplant.