Leek, Courgette and Eggplant in a Pommery mustard Crumble

Cooking is so meditative, Zen like being, my only remaining passion.
There is a centre in us, where all love arise and encompassing us,
Spreading its fragrance, reaching to everything manifested.

When love is spreading its fragrance, evoking compassion, it’s aesthetic to avoid meat.
Not because it’s wrong to eat meat. Meat ceases to tempt us.

Here are some simple recipes, for your loved ones.

Leek 100 Gm – cut into small cubes
Courgette 100 gm – cut into small cubes
Eggplants 100 gm – cut into small cubes
Shallots 20 gm – finely chopped
Garlic 1 clove – finely chopped
Blue cheese 5 Gm – Optional
Butter 1 table spoon – Or olive oil
Double cream 100 ml – if cream not available
Reduce 200 ml milk into half.

Sauté shallots and leeks in the butter, add garlic. When roast fragrance of leek and shallots arise, add rest of the vegetables. (it will be better if the eggplants are deep fried separately, then add) Stir till vegetables are soft. Add cream and cheese. Reduce to a thick consistency.
Vegetables are ready to serve if you want to avoid bread crumble as gluten free.

For the crumble
Three slices of the white bread – finely chopped
Grainy mustard (pommery mustard)- one teaspoon
Mix the mustard with the bread thoroughly. Transfer the cooked vegetables to a baking bowl or casserole pot. Top with bread and mustard mix. Bake till golden brown, before the bread getting burned. Be careful the bread will turn golden brown too fast.

Cutting this vegetables to small cubes and enjoying the beauty of this lovely looking vegetables is a meditative experience, totally captivating your being to here and now.

I hope you beautiful people out here will enjoy and appreciate this recipe, which I wrote with my love.

Love, love and love
Deveswar