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Eggplant-Crusted Mushroom Quiche with Arame

Serves 6


    Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish.


    Fresh or dried

    If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.


    Eggplant-Crusted Mushroom Quiche with Arame


      • 2 large Italian eggplants (or 3 to 4 smaller Asian eggplants), peeled and cut into 1 in (2.5 cm) cubes, about 5 cups (1.25 L)
      • 1 1/8 tsp (5.5 mL) salt, divided
      • 3 tsp (15 mL) extra-virgin olive oil, divided
      • 1/2 lb (225 g) button mushrooms, sliced
      • 1/2 tsp (2 mL) black pepper, divided
      • 2 tsp (10 mL) fresh thyme, removed from stem, divided
      • 2 large onions, thinly sliced
      • 2 green onions, minced, divided into greens and whites
      • 2 in (5 cm) piece gingerroot, grated
      • 2 bay leaves
      • 1 cup (250 mL) low-sodium vegetable stock
      • 1 cup (250 mL) arame, divided
      • Juice of 1 lime, about 2 Tbsp (30 mL), divided
      • 4 tsp (20 mL) Dijon mustard, divided
      • 4 organic egg whites
      • 1/8 tsp (0.5 mL) cream of tartar
      • 2 organic egg yolks
      • 1/2 cup (125 mL) plant-based or other milk
      • 1/4 cup (60 mL) minced parsley
      • Chop eggplant and, in large bowl, toss with 1/2 tsp (2 mL) salt.


      Per serving:

      • calories130
      • protein7 g
      • total fat5 g
        • sat. fat1 g
      • total carbohydrates 17 g
        • sugars6 g
        • fibre5 g
      • sodium512 mg



      In large skillet (or skillets) over medium, heat 1 tsp (5 mL) olive oil. Add half the mushrooms. Sprinkle with 1/8 tsp (0.5 mL) salt, 1/8 tsp (0.5 mL) pepper, and 1/2 tsp (2 mL) thyme. Cook until liquid has almost evaporated and mushrooms are browned on both sides, about 4 minutes. Transfer to plate and repeat with remaining mushrooms. Add more oil only if needed.


      In large pot, heat remaining 2 tsp (10 mL) olive oil over medium heat. Add onions and green onion whites (reserve greens for later) and cook, stirring occasionally, until caramelized, about 17 minutes. Reduce heat if onions are turning black at edges, adding 1 Tbsp (15 mL) water if too dry.


      Preheat oven to 350 F (180 C).


      Rinse eggplant quickly, then, using paper towel, gently squeeze eggplant to remove juices. Add eggplant to caramelized onions along with gingerroot and bay leaves. Stir for 1 minute. Add vegetable stock and half of arame and simmer over medium-high heat, stirring frequently, about 8 minutes, until eggplant is tender and fairly dry. Stir in 4 1/2 tsp (22 mL) lime juice and 3 tsp (15 mL) Dijon. Cook for 1 minute. Add more Dijon or up to 1 1/2 tsp (7 mL) more lime juice—the mixture should have a sharp flavour. Remove from heat and use stick blender to blend to rough purée.


      Grease 8 in (20 cm) springform pan or 8 in (20 cm) round or square casserole dish. Press eggplant mixture into bottom and up sides. Bake for 25 minutes.


      With 10 minutes remaining, in large bowl, beat egg whites with cream of tartar to stiff peaks. In small bowl, whisk egg yolks with remaining 1/2 cup (125 mL) arame, 1 tsp (5 mL) Dijon, 1 1/2 tsp (7 mL) fresh thyme, reserved green onion greens, 1 1/2 tsp (7 mL) lime juice, plant-based milk, parsley, and 1/2 tsp (2 mL) salt. Fold 1/2 cup (125 mL) beaten egg whites into egg yolk mixture, then fold into remaining egg whites. Pour on top of eggplant crust. Gently lay mushrooms on top of egg mixture.


      Bake for 35 to 40 minutes, until eggs are set.



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