Eggplant Veggie soufflé or quiche (I am not a chef) By JEMM Eggplant(s) Egg clears (clara del huevo) Whole egg optional Diced Veggies, small: Onions, garlic, chopped parsley and chopped cilantro, cubannelle pepper, shredded or diced carrots (fresh or can). Optional: diced small celery. Butter (or a bit of Olive oil) at room temperature, soft. Salt, pepper. Vegetable or chicken bouillon, powder or cubed. Pot, pan, bake dish with cover. Food prep dishes. Butter brush. Oven or microwave. Preheat oven at 375 F. __________________________________________ White wine, lemonade, iced tea or chinola (maracuya) juice. Fresh salad, two to three items (as it already has veggies in) Sliced tomatoes, fresh shredded cabbage, diced celery, croutons. The oven offers an oportunity to prepare garlic toast. __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ _ Optional: Auyama , Also boiled, mashed (Caribbean pumpkin). In such a case Rose wine or chinola juice does the trick. Optional: Cheese, shredded cheddar, mozzarella or grated Parmesan and Romano. Be safe, be clean. Always use the proper tools to cook in a clean and safe environment. Set a pot of water to boil, add salt. Peel and cube your eggplant(s) Bring butter and eggs out and drop them in room temperature water. (Cold egg clears are not used here, the butter in a container, not in the water) Dice your veggies. In a bit of Olive oil or vegetable stock sauté your diced onions, garlic, pepper, shredded carrots, chopped parsley and chopped cilantro, together with some salt and pepper, butter or veggie broth. Sauté until the onions are brown, caramelized. Have them ready. You may sprinkle some chicken bullion. Separate egg clears from yoke. Have butter ready on hand; some of it melted in order to brush later on. Preheat oven at 375 F. (I have not used this recipe in a microwave yet) Boil your eggplant(s) until cooked. Throw water away . Mash them, add and mix in a little of soft butter . A pinch of salt and pepper . Add and mix in the egg clears. Finally mix in the veggies . Leave a bit to add on top, so it just sinks under the top surface. Butter the interior of the baking dish (bottom and sides) Pour the mix into it; add the top sprinkle of veggies; brush some butter on the surface (liquid, warm) Oven ready and preheated at 375 F. Slide in on middle rack. Leave in until fully cooked. Ten to fifteen minutes? I do not know. I do it by testing the middle with a knife; if it comes out clean it is ready. The butter must cook-off and the egg clears certainly must be cooked. 10 to 15 minutes??? By ©Jose Ernesto Martinez unpublished. Sunday, October 27, 2013 6:39 AM shared on Facebook Notes; and FB Whats On Your Mind: Sunday, October 27, 2013 . In regards to portions, the amounts to cook... well, I leave that to you to find out. I cook by memory and no recipe. I cook a medium size eggplant for a portion of two servings, nothing left for a second helping. You may use that as a guideline. This is one recipe that I came up with by myself (while living alone in NY) several years after my sister and first wife taught me to cook. Celery is a powerful flavor. I sometimes add a little bit of it because it is healthy, and keeps well in the fridge, so I usually have it on hand. It is not part of my original recipe. Remember the calories in butter. Enough to cook and blend the mix. It is not called that. Is it? A barbecue sauce brush. Peel, remove seeds, cubed the auyama and boil with the eggplants or by itself (the juice of the auyama in the hot water can be recovered and used to mash them, it makes them softer and keeps them hotter, add a bit of soft butter when mashing. Mix into the eggplant puree. It adds a different taste and texture, it is a welcome variation on the dish. The auyama is a very healthy food and it has less starch than potatoes providing a thinner puree that mixes very well with the eggplants. Either mix in a middle layer and a sprinkle on top, or just under the top surface. You may have it as a side dish on hand to sprinkle if desired. I am lactose intolerant, and do not use cheeses or milk based creams to cook. Butter is healthier than margarine and does not contain enough lactose to matter. Be safe, be clean. Always use the proper tools to cook in a clean and safe environment. Wash hands and utensils often as you prepare you food. Long sleeves, apron, hot dish gloves and cloths, food thermometers, pan and pot covers. Do not limit your safety gear to the tools in your kitchen. Sometimes I’ve needed safety goggles to avoid jumping drops of oil when cooking. You’re warned! you must not use it (too bitter, kind of spicy-hot) previously out from refrigerator; the temperature of cold butter does not help the puree of eggplant to bake. Cover dish with own lid or sturdy aluminum foil. and some fresh cilantro if desired If you desire, add the veggies on layers when pouring into the baking ware, if so and using cheese you may layer it as well. Butter-Brush the veggies before the next eggplant puree layer or cheese layer.
Posted on: Sun, 27 Oct 2013 11:12:34 +0000
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