Saturday morning I decided to give it a chance. I had wanted to try out a few recipes and we had some things lined up where we wouldn't be home around lunch time, so the opportunity was there. The first recipe is one I've been dreaming about for quite some time: an eggplant pie. A recent article in the Vegetarian Times prompted me to try out the recipe. I go crazy for roasted eggplants, there's something about their texture and smokiness that makes my taste buds swoon. I could eat baba ganouj at every meal and never tire of its creaminess, which essentially is what makes up this pie. Instead of a traditional pie crust, I cooked up some buckwheat and pressed it into a pie plate. While it didn't hold it's consistency like the way an apple pie would, it served as a great textural component at the base of the pie. Garlic, onions, and carrots were mixed in with the eggplant puree, and the mushrooms really topped things off in an earthy way. Hearty and full of flavor, this pie is definitely something I'd recreate, perhaps for a special occassion or a potluck dinner with friends.
eggs in a basket" -- instead of using bread to hug around the egg, we use a portobello mushroom. The gill-less circular mark left when popping of the stem served as an inspiration one day a few years ago when Andrew and I were making dinner one night, and the combination was a success. Eggs are a traditional component of brunch, so this seemed like a natural companion on our plates to the eggplant pie.
pumpkin pecan bread. Brunch was served...and it totally won me over.
Eggplant Pie (quasi-inspired by Vegetarian Times)
- 3/4 cup cooked buckwheat (1/2 cup buckwheat cooked in 1 cup of water for 20 minutes, with all the water evaporated)
- 2 large eggplants, halved and baked at 400 degrees for 40 minutes or until soft - keep the oven on when you're done with this!
- 1 onion, chopped
- 2 carrots, chopped into thin circles
- 4 cloves of garlic, diced finely
- 3 tablespoons tomato sauce -- your favorite kind will do
- 4 white mushrooms, sliced thinly
- 1 teaspoon salt
- 1 tablespoon cardamom
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon cumin
Egg in a Portobello Mushroom
- 2 portobello mushrooms, stems carefully removed (sometimes the whole mushroom can break when you de-stem them, so care is necessary!)
- 2 eggs
- a bit of salt and pepper, to your liking.
What is your favorite brunch food? Do you eat brunch often or do you prefer to stick with having breakfast and lunch at their usual times?
I hope you all have been enjoying the weekend and are gearing up for a great week ahead!