Eggplant-Crusted Mushroom Quiche with Arame

Lime juice and ginger add a tropical whiff to this French Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavors 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.

Eggplant-Crusted Mushroom Quiche with Arame

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Ingredients

• 2 cups large Italian eggplants peeled and cut into 1 inch cubes, about 5, or 3 to 4 smaller Asian eggplants
• 1 1/8 tsp salt divided
• 3 tsp olive oil divided
• 1/2 lb button mushrooms sliced
• 1/2 tsp black pepper divided
• 2 tsp fresh thyme removed from stem, divided
• 2 large onions thinly sliced
• 2 green onions minced, divided into greens and whites
• 2 inch piece gingerroot grated
• 2 Bay Leaves
• 1 cup low sodium vegetable stock
• 1 cup arame divided
• Juice of 1 lime about 2 Tbsp divided
• 4 tsp Dijon mustard divided
• 4 organic egg whites
• 1/8 tsp cream of tartar
• 2 organic egg yolks
• 1/2 plant-based or other milk
• 1/4 cup minced parsley

Ingredients 2 cups large Italian eggplants peeled and cut into 1 inch cubes, about 5, or 3 to 4 smaller Asian eggplants 1 1/8 tsp salt divided 3 tsp olive oil divided 1/2 lb button mushrooms sliced 1/2 tsp black pepper divided 2 tsp fresh thyme removed from stem, divided 2 large onions thinly sliced 2 green onions minced, divided into greens and whites 2 inch piece gingerroot grated 2 Bay Leaves 1 cup low sodium vegetable stock 1 cup arame divided Juice of 1 lime about 2 Tbsp divided 4 tsp Dijon mustard divided 4 organic egg whites 1/8 tsp cream of tartar 2 organic egg yolks 1/2 plant-based or other milk 1/4 cup minced parsley

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Instructions

1. Chop eggplant and, in large bowl, toss with 1/2 tsp salt.
2. In large skillet (or skillets) over medium, heat 1 tsp olive oil. Add half the mushrooms. Sprinkle with 1/8 tsp salt, 1/8 tsp pepper, and 1/2 tsp 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.
3. In large pot, heat remaining 2 tsp 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 water if too dry.
4. Preheat oven to 350 F
5. 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 lime juice and 3 tsp Dijon. Cook for 1 minute. Add more Dijon or up to 1 1/2 tsp more lime juice—the mixture should have a sharp flavor. Remove from heat and use stick blender to blend to rough purée.
6. Grease 8 inch springform pan or 8 inch round or square casserole dish. Press eggplant mixture into bottom and up sides. Bake for 25 minutes.
7. 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 arame, 1 tsp Dijon, 1 1/2 tsp fresh thyme, reserved green onion greens, 1 1/2 tsp lime juice, plant-based milk, parsley, and 1/2 tsp salt. Fold 1/2 cup 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.
8. Bake for 35 to 40 minutes, until eggs are set.

Recipe Notes

Per serving: 130 calories; 7 g protein; 5 g total fat (1 g sat. fat); 17 g total carbohydrates (6 g sugars, 5 g fiber); 512 mg sodium