The ingredients might seem a little odd, but the result works, a little bit of French, some Japanese, toss in vegetarian; a brunch or dinner; with or without a side dish....Enjoy.
Serves 6
Preheat the oven to 350F (175C)
2 large Italain eggplants or 3-4 small Asian eggplants, peeled and cut into 1-inch (2,5 cm) cubes, about 5 cups (650 g)
1/2 tsp. (2,5 g) sea salt
3 tsp. (15 ml) olive oil
sliced organic mushrooms
black pepper
thyme
organic green onions, thinly sliced, separate the green and white
organic minced onion
grated ginger
2 bay leaves
1 cup (240 ml) organic vegetable stock/broth
1 cup (90 g) arame 荒布 (type of Japanese seaweed)
juice of 1 organic lime, about 2 Tbs. (30 ml)
4 tsp. (20 g) Dijon mustard
4 organic egg whites
2 organic egg yolks
1/8 tsp. (0,40 g) cream of tartar
1/2 cup (120 ml) organic (dairy-free) milk
(minced or dry) parsley
1. Toss the eggplant and salt in a bowl.
2. Sauté half of the mushrooms in 1 tsp. (5 ml) oil over medium heat. Sprinkle a little salt, black pepper, and thyme. Cook about 4 minutes, until they turn brown and the liquid almost evaporated.
3. Remove to a plate and sauté the rest of the mushrooms the same way. Add more oil if needed.
4. In a large pot, heat the rest of the oil over medium heat.
5. Add the onions and white part of the green onions,, stir and cook about 15 minutes.
6. Reduce the heat and add 1 Tbs. (15 ml) water if it is too dry.
7. Rinse the eggplant quickly, then using a paper towel, gently squeeze the eggplant to remove juices.
8. Add to the onion mixture, with the ginger and bay leaves.
9. Stir for a minute. Add the vegetable stock and half of the arame.
10. Simmer over medium-high heat about 8 minutes. Stir.
11. Stir in 4 1/2 tsp. (23 ml) lime juice and 3 tsp. (15 g) Dijon.
12. Cook for a minute and then add more lime juice and Dijon to the taste you like.
13. Remove from the heat and use a blender to blend a purée.
14. Grease an 8-inch (20 cm) springform pan, round or square casserole dish.
15. Press the eggplant mixture into the bottom and up the sides.
16. Bake for 25 minutes.
17. The last 10 minutes, beat the egg whites with the cream of tartar to still peaks.
18. In a smaller bowl, whisk eat egg yahoos with the rest of thermal, 1 tsp. (5 g) Dijon, 1 1/2 tsp. (3 g) thyme, green part of the green onions, 1 1/2 tsp. (7,5 ml) lime juice, milk, and parsley.
19. Fold half the beaten egg whites into the egg yolk mixture. Then fold the rest of the egg whites.
20. Pour on top of the eggplant crust.
21. Gently lay mushrooms on top of the egg mixture.
22. Bake for 35-40 more minutes, until the eggs are set.
