Egg(plant) Sandwich with Tahini & Ali-oli Sauce

Egg in an eggplant...duh DUN!

I guess I can't really call this a sandwich, since sandwiches normally involve bread, but eggplant is better than bread, so there!

(Let's see how long it takes me to apologize to my beloved friend, Bread, and take back that statement)

For one sandwich, you will need:

-1 small eggplant
-1 egg
-2 Tbsp Ali-oli.....possible future post ;)
-1 Tbsp. Tahini
-2 tsp. vinegar
-cracked peppercorns
-salt
-smoked paprika
-1 Tbsp. olive oil
Prick the eggplant and bake at 350 degrees for about 35 minutes, or until soft all the way through.

Heat the oil and fry the egg for about 4 minutes, covered, without flipping, over medium high heat (number 7 on my crappy electric stove...HA). Sprinkle with a little salt and pepper while cooking.

Mix together the Tahini, Ali-oli and vinegar with a pinch each of salt and pepper.

Cut the eggplant in half lengthwise, sprinkle with salt and place the egg in the middle. Pour the sauce over the top and give it a little shake of smoked paprika. I'm thinking of re-naming this blog "Toni's love affair with smoked paprika".

Natillas

Mmmm...Natillas. So simple, and available at almost every restaurant here in 'Espain". I was so excited when my friend who I give private English lessons to told me we would be making them at our next session! I guess when I say 'private English lessons', I mean cooking and chatting in English.

Pronounced 'nah-tea-yahs' for you non Spanish-speaking folk, it's a cold vanilla and cinnamon custard dessert usually served with a Maria cookie on top (kind of like a round graham cracker).

We used her heated blender, which eliminated the entire cooking process, but most people don't have one so we're going to do it the old-fashioned way, with a saucepan.

-4 egg yolks
-1 liter milk (make me proud and use whole milk)
-1 cup sugar
-4 Tbsp. corn starch
-1 Tsp. Vanilla Extract
-Zest from 1 lemon
-Ground cinnamon
-Pinch salt

Whisk the egg yolks together with one cup of the milk.

In a saucepan over medium heat, combine the cornstarch, sugar, vanilla, lemon peel and the remaining milk. Stir constantly for about 5 minutes, and don't let it boil completely.

Pour the contents of the saucepan over the egg yolks, whisk constantly and return to the saucepan. The whisk is your friend.

Return the saucepan to the stove. This time you want it to boil. Let it boil for about 5 minutes, then turn it down to low for just a couple more. Don't stop whisking!!

Pour into serving dishes and chill until cold. Serve with cinnamon sprinkled on top, and of course a Maria cookie. But any cookie will of course be delicious.