EggPlant Pot Pie Second Version

Eggplant Pot Pie with Wild Mushroom Gravy and Artichoke Biscuits

Eggplant Filling

14 cups diced onion - sauteed in 1 cup canola (becomes 4 cups) over high heat until carmelized
16 cups diced eggplant roasted 400 degree oven in 1 ½ cups olive oil with 1 tsp herbamare and 1 tsp white pepper – watch and stir frequently till copper color
4 cups cashew cream- 2 ½ cups raw cashews soaked overnight in cold clear water to cover. Drain, rinse, put in blender with water to cover . Blend till the consistency of heavy cream. Yields 4 cups.
1 cup dried Kibble mushroom bits - put on to boil with 6 cups water turn to high, simmer till all water evaporated
6 portabellas – gills removed and sliced sautéed over high heat in 4 TB olive oil
Roast onions, eggplant and hydrate mushrooms. Puree cashews for heavy cream. Add everything together and taste for seasonings. Divide into 8-10 3 cup ramekins.

Artichoke Biscuits

4 Cups unbleached organic flour
1 TB baking powder
1 cup artichoke puree – start with 1 ½ cups artichoke hearts – roasted in broiler with 1 ½ tsp red pepper flakes and 1 tsp Thyme and 2 TB olive oil
¾ cup Smart Balance
2 TB cold water
Put all ingredients except water in food processer. Blend till the size of peas. Add cold water slowly till dough sticks together. Divide into 8-10 equal balls. Flatten to look like hockey pucks.

Put eggplant mixture in ramekins. Top with artichoke biscuits. Bake at 350 degrees for 45 minutes.