Eggplant Ambrosia with Tomato Fennel Sauce, Roasted Fingerling Potatoes, Fougasse Bread, Warm Mushroom Salad
Eggplant Ambrosia with Tomato Fennel Sauce
(adapted from The Provence Cookbook" by Patrica Wells)
Roasted Fingerling Potatoes
Warm Mushroom Salad
We picked up some cookbooks at the library last week, including the Patrica Wells book. The "ambrosia" is basically an eggplant custard baked in ramekins in a bain-marie. We just subbed out the eggs and cream with soft tofu and a soy milk mix and filled them up a little higher.
The sauce is a reduction of fire-roasted tomatoes, onions, garlic, hot pepper flakes, orange zest and fennel seed and was surprisingly "light" and matched well with eggplant.
And, of course, not to neglect the Fougasse -- Liz learned how to make this type of provencal bread at the week-long bread class she took a few year back.