Bohemian Eggplants Recipes

Steps:

• Take the skin off the eggplants then chop into small sticks. Remove the skin from the shallots and chop into small pieces. Do the same for the garlic.
• In a large pan over medium-high heat, add about 2 tablespoons olive oil. Once hot, add the shallots and cook until translucent. Next add most of the garlic, reserving the rest for later. Then add the eggplant, occasionally stirring the eggplant with a wooden spoon. From time to time, add a small amount of water. After about 20 minutes, deglaze the pan with balsamic vinegar and let cook for 1 minute. Remove the pan from the heat add more olive oil, to taste, garlic, salt and pepper, let cool before serving. Garnish with the tomato.

Steps:

• Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough.
• Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough.
• Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices.
• Recommended drink: Lager