Recently I went out with some of my colleagues from my former workplace. We went to a very famous corner café in Melbourne. I got the chance to look at all the beautiful sweets and savouries. For a chef like me its always copy at least one from each. I copycat a sweet which I will soon upload. This is the one my two beautiful friends ordered. The beautiful vegetable stack To tell the truth my imagination turned out 100 times better than the one I saw. One small size of a stack like 2x4x3 slice was $8.50. The tray I made cost less than 15 dollars but worth like 100 dollars. Any way its all about labour cost.
When you do this slice , make sure to slice the vegetables thinly so you can have several colourful layers. First deep fry the egg plants and pat dry them well to take excess oil. You can do this step several days before and leave to absorb oil wrapped up in paper towels.
When you blanch the veggies make sure to do greens, pumpkins and carrots first. They don’t release colour to the boiling water. Next you can do the potatoes. If you wash the potatoes well the water will not go thick with the starch. That depends on the variety of the potatoes too. Add the beetroot lastly as it releases the colour. Make sure to pat dry al of the on paper towels to reduce releasing extra water in the slice.
If you are a vegetarian or a vegan omit the eggs and add like quarter cup of flour to almond milk or rice milk. As an option you can add fried tofu thinly sliced as a source of protein.
When you cool the slice completely it sets well and comes out nicely. This can be kept in fridge up to 4 days with out a problem.
- 8 Eggs
- 1 cup Milk
- 2-3 Table spoon plain flour
- 1 Cup Cheddar or mozzarella cheese
- 2 Large Egg plants
- 2-3 Large carrots
- 500g Pumpkin thinly sliced
- 500g potatoes thinly sliced
- 2 large salad onions sliced
- A bunch of greens
- 1 Beet root thinly sliced
- Wash vegetables.
- Slice them thinly as you can.
- Bring two litres of water to boil. Add a table spoon full salt in it.
- Blanch all the vegetables. (Read the description above to get the tips)
- Deep fry the egg plants
- Make the egg mix by adding the eggs, flour, milk together with some salt, & pepper.
- Spray a 12×8 inch baking tray.
- Preheat the oven to 200c.
- Start layering the vegetables. Make sure to add the cheese between with the egg mix.
- Top with the remaining egg mix and sprinkle cheese on top. Bake on 200c about 20-30 minutes or until the eggs set.
- Cool completely before cutting.