Steps to Prepare Award-winning California Farm Vegan Sauerbraten Eggplant Dinner
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Simple Way to Prepare Award-winning California Farm Vegan Sauerbraten Eggplant Dinner. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from California Farm Vegan Sauerbraten Eggplant Dinner, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Vegan Sauerbraten Eggplant Dinner delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Vegan Sauerbraten Eggplant Dinner is 4 people, 1/2 pound eggplant each. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Vegan Sauerbraten Eggplant Dinner estimated approx 1 hour marinade, 20 minute cook.
To begin with this particular recipe, we must prepare a few ingredients. You can have California Farm Vegan Sauerbraten Eggplant Dinner using 27 ingredients and 4 steps. Here is how you cook that.
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.
Ingredients and spices that need to be Take to make California Farm Vegan Sauerbraten Eggplant Dinner:
- 2 Pounds fresh egg plants, peeled, 4 slices per person, 1/2” thick
- Olive oil spray
- Marinade:
- 1/2 tsp seasalt
- pod Whole tamarind
- Peel of 1 lemon
- Half cup unfiltered apple cider vinegar
- Half cup sugar
- Water to cover the eggplant
- Pickling the eggplant skin:
- Strip eggplant top to bottom
- Condensed Leftover Marinade to cover peels
- 1/2 ” Olive oil to airseal masonjar
- 1 crushed small hot pepper
- Tbs crushed garlic
- Tsp oregano
- Sauce:
- 4 Mushrooms, sliced
- Tbs All-purpose flour
- Tsp dried Thyme
- Tbs Sweet paprika powder
- 1/2 cup finely chopped white onion
- 1 cup coconut Cream
- Green peppercorns, crushed
- Spray of olive oil to bake
- Cost: eggplant $1, sauce $1, other veggies $1, dinner 75 cents per person
- Equipment: cast iron skillet, cast iron sauce pan, mason jar
Instructions to make California Farm Vegan Sauerbraten Eggplant Dinner
- 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.
- 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.
- 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.
- 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.
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