This creative and delicious Mediterranean recipe was created by Kellyn Pappas of Orange County, CA using our Super Batter Adaptogen Mix. Takes about 75 minutes, serves 4-6.
3 diced garlic cloves
1 white onion sliced
1/2 cup shiitake mushrooms cubed
1 large zucchini cubed
2 medium eggplants cubed
1 Yukon potato
2 Roma tomatoes cubed
Tbsp of avocado oil
1/2 tsp oregano
1/2 tsp mint
Salt and pepper to taste
Fresh herbs to taste (basil, mint, cilantro, etc)
(Bechemel cream sauce)
1/2 tsp of cinnamon
1/2 tsp of nutmeg
2 tbsp of butter
1 pint of heavy cream
8 oz of grated Parmesan
2 organic eggs
Submerge cubed eggplant in a bowl of salt water.
Heat butter in medium sized pot, medium heat, when it melts whisk in 1 tbsp of super batter until texture is consistent, slowly constantly whisk in half pint of cream, then 2 more tbsp of super batter followed by the other half pint of cream, nutmeg and cinnamon, until a gentle boil starts for 1 minute, then remove from heat and set aside.
Heat up avocado oil in large skillet, medium heat, add garlic and onion, cooked until onions are slightly transparent.
Add potato, cook for 2 minutes, drain eggplant and add along with zucchini, mushrooms, oregano, salt and pepper to taste, cover and cook for 5 minutes.
Add tomatoes and mint on top without stirring, cover and let cook for 5 minutes. Then stir all ingredients together and let cook for 5 more minutes.
Take the cream sauce, which should be slightly cooled, and whisk in 2 eggs and Parmesan cheese. Pour sauce evenly over vegetables, cover and let cook for approximately 10 minutes until the sauce puffs up and solidifies.
It will have a soufflé consistency, if you want to brown it more, pop it in the over for 10 minutes on 350 degrees.
Top with fresh herbs and enjoy.
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With love from our kitchen to yours,
Ambika & James