Avocado – yum!
No other plant makes its fruit
So close to butter.
4 thoughts on “Lunchtime Haiku”
Avocado – ew!
No other plant makes its fruit
So close to barfslime.
Oh, except eggplant.
Yeah.
Repulsive eggplant
Purple with oozing innards:
Grilling doesn’t help.
Except in Baba Ghanooj.
Oh, and delicious, creamy Mousaka.
MOUSAKA (Greek)
2 lbs. ground beef
3 med. eggplants
Butter for frying
4 tbsp. butter
3 lg. onions, chopped fine
3 tbsp. tomato sauce
1/4 c. red wine
3 tbsp. chopped parsley
1/4 tsp. cinnamon
Salt and pepper to taste
3 slightly beaten eggs
1 c. fresh grated Parmesan cheese
1/2 c. bread crumbs
WHITE SAUCE:
4 tbsp. butter
6 tbsp. flour
2 c. hot milk
1/2 tsp. salt
3 eggs, well beaten
1/8 tsp. nutmeg
Cut unpeeled eggplant into thick slices and fry quickly in butter on each side until light brown. Heat 4 tablespoons butter in a large skillet and saute beef until brown. Add onions and cook for 10 minutes. Add tomato sauce, wine, parsley, cinnamon, salt and pepper and simmer over low heat, stirring frequently until all liquid is absorbed. Remove from heat and let cool. Mix in the eggs.
Meanwhile, combine ingredients for white sauce. Heat the butter and bread crumbs over top. Bake in a 375 degree oven for about 1 hour or until top is golden. NOTE: Sliced potatoes or green squash may be used instead of eggplant.
Eggplant and avocado are two of my favourite foods – and in great part due to their textures.
Tasty aubergine:
such smoky, creamy goodness!
Unfairly maligned.
Avocado – ew!
No other plant makes its fruit
So close to barfslime.
Oh, except eggplant.
Yeah.
Repulsive eggplant
Purple with oozing innards:
Grilling doesn’t help.
Except in Baba Ghanooj.
Oh, and delicious, creamy Mousaka.
MOUSAKA (Greek)
2 lbs. ground beef
3 med. eggplants
Butter for frying
4 tbsp. butter
3 lg. onions, chopped fine
3 tbsp. tomato sauce
1/4 c. red wine
3 tbsp. chopped parsley
1/4 tsp. cinnamon
Salt and pepper to taste
3 slightly beaten eggs
1 c. fresh grated Parmesan cheese
1/2 c. bread crumbs
WHITE SAUCE:
4 tbsp. butter
6 tbsp. flour
2 c. hot milk
1/2 tsp. salt
3 eggs, well beaten
1/8 tsp. nutmeg
Cut unpeeled eggplant into thick slices and fry quickly in butter on each side until light brown. Heat 4 tablespoons butter in a large skillet and saute beef until brown. Add onions and cook for 10 minutes. Add tomato sauce, wine, parsley, cinnamon, salt and pepper and simmer over low heat, stirring frequently until all liquid is absorbed. Remove from heat and let cool. Mix in the eggs.
Meanwhile, combine ingredients for white sauce. Heat the butter and bread crumbs over top. Bake in a 375 degree oven for about 1 hour or until top is golden. NOTE: Sliced potatoes or green squash may be used instead of eggplant.
Eggplant and avocado are two of my favourite foods – and in great part due to their textures.
Tasty aubergine:
such smoky, creamy goodness!
Unfairly maligned.