I LOVE eggs...so much so that I often say if I was stuck on a desert island for the rest of my life with only one food to eat eggs would be my immediate choice. So versatile, delicious and nutritious. That means when I find an egg meal worthy of dinner I get very excited. A friend of mine shared this recipe with me that she found a while ago on smittenkitchen.com (which is a fab site that I aspire to be even 50% as great as some day!) and swears she makes it at least once a month now, so I’m looking forward to adding it to my recipe repertoire!
So it happens sometimes...you spend the time and energy trying a new recipe and you just don’t love it. Oh well. It’s not that this recipe was bad....there just wasn’t anything super compelling about it and to be honest I kind of felt like I was eating a vegetarian Gyro without the onions, tomato & pita (which I kind of missed....so maybe fold these stacks up and throw them in a pita!).
The eggplant cooked up nicely though and made delicious quesadillas for my leftover day (combined with sauteed mushrooms, onions and canned artichoke hearts). The minted yogurt was a nice twist on Tzatziki but would fare better as a sauce than a substantial filling.
So after a bit of tinkering this came out quite yummy. Nice and creamy with slightly firmer chunks of squash for great textural differences and flavor. The big shavings of parmesan really added the perfect finishing touch as well (but doesn’t cheese always have a way of doing that?)...very nice warm your soul winter supper!
Serves: 6 Total Time: 40 minutes Source: Soup, Superb Ways with a Classic Dish, page 109