Tuesday, February 21, 2017

...Tuesdays with Julia...

...I'm going to go ahead and post this here...because obviously I really did cook it...but I'm not going to post it over at The Vegan Version...because I've already posted this recipe over there...Vegan Aubergines à la Grecque...
...way back in August of 2013...
...so I peeled the eggplant...
...and diced it up this time...
...last time...I cut it into rounds...and I actually think that is the prettier presentation...
...this time instead of using my tea ball for the herbs...
...I tied them up in a bit of muslin...making for a clearer court bouillon...
...and just tucked that into the pot of simmering veggies...
...then I spooned the eggplant into a dish...
...and boiled down the clear sauce...
...until it was reduced by half...
...and was a rich golden colour...
...even with the muslin...I still strained the sauce...
...and poured it over the eggplant...
...see what I mean about the slices making a prettier presentation...
...we had it as a side with some vegan beef tips (TVP), rice and green beans...
...it's a good and different way to serve eggplant...

...so I think I'll check the recipe index before I start another recipe...the count is slowly getting up there...and sometimes I can't remember if I've made a recipe or not... and blogs are pretty great historical references...

~Have a lovely day!

2 comments:

  1. that does look nice. another yummy meal! love, k

    ReplyDelete
  2. the sauce, I believe, made the dish; very nicely done!

    ReplyDelete