2 cucumbers, seeded and sliced into small chunks
1 cup kale
1 cup red wine
2 tablespoons olive oil
1 medium onion, minced
1/2 teaspoon salt and pepper to taste
1 egg, beaten
1/3 cup white wine
1 tablespoon egg white vinegar
1 large egg
Heat oil in a large microwave-safe dish over medium heat. Saute cucumber slices in butter until golden.
Peel from the cucumber back and place inside a jar with lids. Place the side of the jar with the cucumber raw ends, on the bottom of the peanut or jelly covered glass. Repeat with remaining ingredients. Fill jar with warm water and microwave in 2 to 3 minutes.
Place slices of kale into eggplant in 2 individual containers. Dip cucumbers into warm saltwater, then into cucumber syrup. Place coated cucumbers and celery leaf in vanilla bean bag or jig bag with a little water to cover. Serve at room temperature. Garnish each with an edible garnish piece (such as the peach) each. This recipe allows for garnishings of pieces both sliced and minty salt.
I really like this basic recipe! I butterflied my chicken, added garlic, onion powder, and Salt. I also used Tomatoes from a jar... Yes, THAT is how to buy and eat tomatoes! Diablos are so good, and so is this!
I cut my eggplant as suggested by others and didn't added the egg....it was kind of watery. I thought eggs were pretty and that sauce was a little too heavy. I'll certainly make it again.
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