Monday, September 24, 2012

A Meaty Meal, Strictly Vegetarian

Giant portobello mushrooms served as our meaty entree, in texture and earthy flavor.

Portobello Steak, turmeric rice, pan-fried okra with black pepper and green chilies and (upper left corner) roasted baby eggplant.

Roasted baby eggplants are another veggie with decidedly meat-like qualities. Their chewiness and dense flavor can be best appreciated sometimes with the simplest of preparations. After coating well with olive oil, ground cumin, black pepper and a healthy drizzle of honey, roast at 400 degrees for about 30 minutes or until they begin to shrivel and break down upon touch. Allow to cool slightly then season with a good "finishing" salt. Toss with torn mint leaves and enjoy warm or at room temperature. Do NOT salt before or while roasting - the salt will release too much moisture and affect texture.

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