"Heirloom Aubergines (Eggplants) in a Crepe with Cream Cheese is Veggie Fare that's Tastey Made with Ease..."

Recipe: serves 4

Crepe Batter Ingredients:

4 c All-purpose flour

3 c Whole milk

10 large eggs

6 tblsp unsalted butter

1 c iced H2O (2 ice cubes added suddenly)

Vinegar Marinade with Spices Ingredients:

16 heirloom eggplants

20 heirloom tomatoes

1 c strawberry vinegar (s. tangy, from a healthfood store)

3 tsp garlic powder

3 tsp onion powder

6 sweet red chillies, fine-chopped

1 c lime juice, freshly squeezed

4 tsp basel, dried

2 tsp salt + 2 tsp black pepper

1 regular tub of plain cream cheese (salted)

3/4 c oil, to grill egg plants

Instruction:

1. Drop all ingredients for marinade in a food processor and mix thoroughly pulsed until homogenous.

2. Oil all the aubergines with a egg wash brush liberally while broiling in the oven for 5 mins.

3. Peel the purple skin off totally.

4. Flatten with a mallet gently until completely flat.

5. Lay each flat layer on a piece of parchment paper and soak with marinade in a plastic sealer container overnite in the fridge (5 deg C).

6. Make the batter last minute and dip and fry in a preheated deep fryer until s. golden brown.

7. Lay out successive layers one at a time coating with cream cheese to the same thickness.

8. Stack each 4 pancakes at a time and serve with the suggestion on an individual plate for them to consume with knife and fork.

9. It might be suggestible to serve this veggie delight with a green smoothie made from 2 c spinach, 1 c avocado, 2 c H2O, 1 c mango, 1 c pineapple, and 2 bananas.

10. Or make together a green tea macha smoothie (sweet in taste) by following instruction from the package also obtainable from a health food store.