Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dinner California Farm No-Meat Sauerbraten Eggplant Dinner

California Farm No-Meat Sauerbraten Eggplant Dinner

Name: How to cook California Farm No-Meat Sauerbraten Eggplant Dinner - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people, 1/2 pound eggplant each
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm No-Meat Sauerbraten Eggplant Dinner

Ripe eggplants are sponges, they absorb the flavors they are cooked in. Tamarind is a perfect sweet and sour marinade, makes a tangy eggplant meat substitute for Sauerbraten, a german sweet and sour beef loin dinner. Delicious with mushroom cream sauce. Serve family style with small fingerling steamed potatoes, carrot slices, yellow squash and green beans. The left over eggplant peels make a great separate condiment when pickled with the condensed marinade, see recipe below.

Ingredient

Food ration :

4 people, 1/2 pound eggplant each

Cooking time :

1 hour marinade, 20 minute cook

2 Pounds

fresh egg plants, peeled, 4 slices per person, 1/2” thick

1/2 tsp

seasalt

pod

Whole tamarind

Half

cup unfiltered apple cider vinegar

Half

cup sugar

2 Tbs

apple syrup

Strip

eggplant top to bottom

1/2

” Olive oil to airseal masonjar

crushed small hot pepper

Tbs

crushed garlic

Tsp

oregano

Mushrooms, sliced

Tbs

All-purpose flour

Tsp

dried Thyme

Tbs

Sweet paprika powder

1/2 cup

finely chopped white onion

1 cup

coconut Cream

Cooking instructions

* Step 1

Wash, rub, dry, then peel, eggplant top to bottom in strips. Bring eggplant peels and tamarind to a boil 3 minutes in cup of water, half cup apple cider vinegar, half cup sugar, peel of lemon, cool with two cups cold water. Add the 1/2” thick eggplant slices and marinade half an hour.

* Step 2

Lay eggplant peels in mason jar. Boil down marinade an hour or so till sweet/sour to taste, with small red crushed pepper, lemon peel, Tbs crushed garlic, tsp dried oregano. Pour over peels, top off with 1/2” layer of olive oil, keep open on kitchen counter overnight, then seal, put in fridge. Ready after a month, any bitterness of the peels will be gone.

* Step 3

Heat cast iron skillet to medium, spray egg plant slices with olive oil, brown the slices till a slight crust develops, about 2 minutes each side, keep warm in oven on family size platter, 250F degrees. Make the sauce: fry thyme in olive oil, fry chopped onions, fry mushroom, paprika powder, all-purpose flour.

* Step 4

Add cup of coconut cream, bring to boil, thicken, pour over eggplant on plates, serve. Sprinkle crushed fresh peppercorn on top. Garnish with boiled new fingerling potatoes, steamed sliced yellow squash, steamed green beans and steamed carrot slices. Enjoy.