I love baby eggplants but in India we always removed the skin and cooked it to a point where it gets mushy and it would drive me
nuts when my mom would insist that i eat this mushy eggplant curry with my rotis/bread. I wanted to come up with an eggplant dish that I would rather enjoy to eat than be forced to eat:(
So here goes people!
This is by far my best take on the Mighty Eggplant! and takes you less than 15 minutes to prepare this. Its an awesome dish to consider if you have guests coming over.
4-8 baby eggplants
Goat cheese crumbs
5-6 Basil leaves
Salt to taste
Lemon pepper powder 1/4 teaspoon
Garlic powder 1/2 teaspoon
Finely chopped onions- 1/4 cup
Habanero Mango Salsa( I sometimes make this at home using habanero peppers and finely diced mango cubes with onions and tomatoes but you can always find and buy a bottle of any salsa at the supermarket if you do not want to deal with the heat of habanero peppers)
Note: You can substitute any salsa depending on your or the guest’s tolerance to spice levels. BUT I strongly recommend this combination:) Trust me its delish!!!if you can tolerate spice or heat!
Cut the baby eggplants in half and place them on a baking pan lined with parchment paper(for easy clean up). Then sprinkle salt, black pepper, lemon pepper and garlic powder on top of each half to make sure that they are well seasoned. Then drizzle some olive oil on top of each half and top it with some chopped onions, 1/4 teaspoon of the habanero mango salsa and garnish with some crumbs of goat cheese and chiffonades of basil.
Stick this into the oven at 350 degrees F for about 20-30 minutes. Voila! I insist on a particular combination of salsa and cheese for this particular recipe since the habanero (heat) and the mango (sweet) in the salsa cuts the tanginess of the goat cheese and the flavors become so well balanced.
This is my take on a French dish inspired by Jaques Pepin the legendary French Chef whom I respect and admire a lot. I have been wanting to make this dish for quite some time now and finally found the time and a great recipe for a mouth watering carrot puree.
So here goes:
For Carrot & Potato Puree:
2 pounds boiling potatoes, peeled and cut into 2-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 teaspoon mayonnaise
1 teaspoon melted butter/ olive oil
1 1/2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
For poached egg:
2 teaspoons white vinegar
salt to taste
1/2 slice of Brioche bun toasted in olive oil or butter
Preparation of Potato Carrot Puree:
Add the chopped carrots and potatoes in a pot of salted boiling water and cook for about 30 minutes till they turn soft. Then transfer the cooked carrots and potatoes to a food processor. Add mayonnaise, salt, turmeric, ground cumin, garlic powder, curry powder and freshly ground black pepper. Drizzle olive oil or butter and process for 20- 30 seconds until creamy.
Preparation of Poached Egg:
First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to come together more easily.
Crack an egg into a small cup, then place the cup near the surface of the hot water and gently slide the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together.
Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
Lift eggs out of pan with a slotted spoon.
Take a plate and using a spoon place the carrot potato puree in the middle and spread to form a circle. Then place the poached egg on top of the carrot potato puree and the toasted brioche bun on top with some cilantro as garnish.