All Things Chill

Daimaru nasu (Japanese eggplant) and cremini mushroom strata with roma tomatoes and Parmesan cheese

I hit the farmer’s market across the street yesterday and came home with $5 worth of groceries. FIVE DOLLARS. Hee hee. w00p w00p. I looked at my newly procured produce… Roma tomatoes, cremini mushrooms, Japanese eggplant and 1/2 dozen brown eggs… and thought one thing: EGG STRATA. What’s a strata? Let’s get scientifical (via wiki), k?

In geology and related fields, a stratum (plural: strata) is a layer of rock or soil with internally consistent characteristics that distinguishes it from contiguous layers. Each layer is generally one of a number of parallel layers that lie one upon another, laid down by natural forces.

Culinarily speaking, a strata is a layer of ingredients with internally consistent characteristics that distinguishes it from contiguous (close proximity) layers. It normally contains a starch in the form of bread, spread with Dijon mustard and layered with various ingredients.

First, I cut an leftover baguette into chunks, spread the mustard on one side and laid them on a buttered baking dish. I then whisked 3 eggs, a pinch of salt and about 3/4 cup of dairy (I had half and half in the fridge) to create a custard. While the custard was resting, I liberally salted and saute’d large chunks of mushrooms, Japanese eggplant in olive oil and laid them in alternating layers with Parmesan on top of the bread. Once the layering was done, I poured the egg mixture on top, added a layer of old Triscuits for crunch, more cheese and a few lil’ nibs (yes, nibs) of butter. I let the bread soak up the mixture for a bit, then, I just threw it in an 350 degree oven for 40 minutes, or until set!

It really wasn’t as hard as it sounds. Honest. If you’ve ever made quiche before (like I did way back when), you’ll find that the techniques transfer quite easily.

I chose to make a strata ’cause it really showcased the vegetable’s inherent flavors… no spices or herbs (although I would have killed for some parsley garnish) to mask or make complicated combinations of flavors. Just natural ingredients and heat. Honest food…

…is good for the soul.

~Spec

This entry was posted on Thursday, February 22nd, 2007 at 10:37 am and is filed under Cheap [and GOOD] Eats, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.