Eggplant Souffle and Apple Cider Onion Sauce
Eggplant Souffle
This is Lauren Feldman’s family recipe for Eggplant Casserole. This was her grandmother’s recipe, her mom made it while she was growing up, and now it is a family favorite!
1 large or 2 small eggplants
2 eggs
1/2 cup milk
1/2 cup bread crumbs
1/2 onion, chopped fine (though Lauren likes coarsely chopped)
Salt and pepper
3/4 cup shredded cheese (Lauren uses cheddar)
1/4 cup melted butter (or a bit less)
3/4 cup cracker crumbs (Lauren uses bread crumbs here too)
Any seasonings you want to add (Lauren suggests oregano and basil)
Pare eggplant. Boil in salted water – Drain. Mash. Add eggs, milk, bread, onion, salt, pepper, cheese – and then blend. Place into greased 1 1/2 quart pan. Combine butter and crumbs. Sprinkle on top. Bake at 350 for 30 minutes.
Lauren typically adds 50% more ingredients, dishes the eggplant mixture into 2 pie pans, and eats one that night and the second one the next. It is a great ‘make ahead’ dish!
Apple Cider Onion Sauce
This sauce can only be made with fresh, high-quality and unadulterated apple cider such as Fruitwood Orchards’ because the sauce is cooked down and any off or chemical flavors will be very obvious. It’s very adaptable and can be used as a sauce or marinade with many meats and vegetables. I use it to coat hams, for braising duck breasts, chickens, sweet potatoes, carrots, etc…. you get the picture: it’s really versatile! And like many of my recipes, it can be adapted easily.
Ingredients:
1 large Vidalia or other sweet onion
3 to 4 cups best-quality no-chemical apple cider
Spices are up to you. I’d avoid salt completely because you are going to concentrate the sauce, but whole black pepper, bay leaves, cinnamon sticks, cloves (go easy on cloves!), a slice or two of an orange or lemon, a bit of balsamic vinegar, other fresh or dried herbs such as sage or rosemary, a touch of mustard… a favorite old sock, your tenth grade yearbook, a teaspoon of compassion, a smidgeon of first love…. whatever you feel best suits your meal and mood. OK, were you paying attention? Since it’s going to be reduced it is important not to add too much of anything – the flavor will become very concentrated.
Process:
If you prefer a clear sauce, simply slice the Vidalia; if you prefer a chunky sauce dice it finely. Place the cider and the onion together with your aromatics in a 2 quart stockpot over low (and I do mean LOW) heat. Stir occasionally and allow to cook down to ¼ original volume (this will take a while – be patient). When the sauce is thickened to your liking either use as is (if you want it chunky) or put through a sieve or chinois to remove the solids.