Monday, December 19, 2011
EGGPLANT AND ZUCCHINI TATIN
This vegetable tatin is a typical dish of French people. The most popular tatin is the apple tart tatin who created by the two sisters Stephanie and Caroline Tatin in France. It is some kind of a cheesy and creamy vegetables and I was put ground pork to have more flavor.
1 zucchini, peeled and cubed
1 eggplant, peeled and cubed
300 grams ground pork (optional)
2 large tomatoes, cubed
1 onion, chopped
3/4 cup cooking cream
1/2 cup fresh cheese (fromage frais) or cottage cheese
1 tbsp flour
2 tbsp olive oil
swiss cheese or gruyere cheese or parmesan cheese
salt and pepper
Combine eggs, cream, fresh cheese and flour in a bowl. Stir and set aside.
In a wok or large pan, brown the pork in high heat. Reduce the heat to medium, Add the zucchini, eggplant, tomatoes and onion. Sprinkle herb. Cook until the vegetables are tender. Add the olive oil and stir.
In a 12x9 inches baking dish, pour in the cooked pork-vegetables.
Pour and spread the egg-cream mixture covering the top of pork-veggies.
Sprinkle the grated cheese and herbs then salt and pepper on top. Baked at 200 degree celcius for about 10 minutes or until the cheese melted.