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I had to laugh when I saw the post from [member=1]alyssa[/member] , since one of the things I tried was a sort of eggs benedict with sweet potato toast. Great minds, something, something The benedict uses a hollandaise substitute made with greek yogurt and eggplant "bacon" instead of meat.
We may have to make 2 dishes this week. Kass has something up his sleeve. I'm making an old meal I haven't made in years. Pretty excited for eggplant!
[member=1]alyssa[/member] the hollandaise steps are in the post but it's pretty basic. If you want to try a smaller amount do 1/3 cup nonfat greek yogurt, 1 egg yolk and 1/ tsp lemon juice. You need to use something akin to a double boiler, like my jury-rigged setup. Mix well then cook 15 minutes over simmering water, stirring regularly. Season however you want. It's pretty cool how the yogurt smell just goes away when you get close to 15 minutes and the sauce starts to thicken. I like it too since I have the water pretty much all ready for poaching. I'm curious to try the purple sweet potatoes as a fritter, or something similar and savory.Just got back from the store with charcoal and a pile of eggplants, *evil laugh*.
Oh very curious!