#4: Low-Carb Vegetarian

Low-Carb Vegetarian
by Celia Brooks Brown
© 2004 Whitecap Books

I was having a vegetarian guest for dinner so I turned to my stack of veggie books for inspiration. This one comes from the lovely Celia Brooks Brown, former personal chef of Stanley and Christiane Kubrick. Once again I'm astounded to find another vegetarian cookbook filled with exciting recipes, really making it difficult to choose just one. Simplicity won me over in the end, along with the marriage of the words "cheese heaven" in the introduction.



Eggplant Rarebit
Serves 4

1 large eggplant, sliced into 8 rounds
1 Tbsp olive oil plus extra for brushing
4 shallots, sliced
5 Tbsp (75 mL) white wine
1 cup grated Gruyère
1 tsp dry mustard
2 eggs, beaten
salt & pepper

Brush eggplant rounds all over with olive oil, season with salt & pepper, and bake on a cookie sheet at 375°F for 20–30 minutes, until softened and barely golden.


Sweat shallots in olive oil over medium heat until softened.


Turn the heat down as low as possible and then add the wine, cheese and mustard, stirring until the cheese melts. Add the beaten eggs and stir until the mixture thickens slightly, but remove from heat before the eggs begin to scramble.


Spoon mixture onto baked eggplant rounds and broil until puffed and patched with gold. Grind black pepper overtop and eat.

I wouldn't say this recipe feeds four, though I guess it's listed in the book as a "small course" to be served along with something else. Alone however, it made a decent meal for two people paired with the remaining wine, with enough left over for a midnight snack.

Other Low-Carb Vegetarian recipes I want to tackle:
• Portobello Mushrooms with Blue Cheese Custard
• Paneer Masala with Spinach and Coconut
• Vietnamese Asparagus Pancakes
• Provençal Tian
• Pumpkin Curry
• Raspberry Mess with Pistachio Meringues