Monday, September 03, 2007

Grilled Eggplant Napoleon, Morel Mushrooms, Braised Carrots, Lentil Soup

Dinner 9/03

Grilled Eggplant Napoleon

Morel Mushrooms

Braised Carrots
(recipe below)

Lentil Soup
(lentils, carrots, celery, shallot, roasted garlic, veg stock, salt, pepper)

The grilled eggplant slices were brushed with mustard, then layered with wilted kale, walnuts, and sun-dried tomatoes.

The morel mushrooms were cut into rings and sauteed in olive oil with a splash of tamari at the end to kick up the umami.

Braised Carrots:

Peel the carrots, and put them into a sauce pan large enough to hold all of them in a single layer. Add water about half way up the side of the carrots. Add 1 tbs. of soy margarine. Bring to a boil and cover loosely. Cook until the water completely evaporates and only a little soy margarine is left on the bottom of the pan. In a 350F oven, place the carrots and whatever soy margarine is left (you can also add an additional 1 tsp. soy margarine if it looks like it needs a little more), into a gratin dish, add salt and pepper to taste, and braise for 15-20 minutes.

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