ART for Yogaphiles + FOOD: Shrimp & Veggie Stuffed Eggplant Slices

"Yoga Joe" demonstrates downward facing dog.

Brogamats "Doward Facing Log" yoga mat bag.

ART

BRoGAMATS:

Artworks for

Yoga Dudes 

(& Women)

BRoGAMATS, a company comprised of artistic yogaphiles, feels that yoga products are boring. So, they have turned their talents toward making yoga art.

Brogamats' molded toy soldier named "Yoga Joe" demonstrates yoga positions. ($25)

"Hot Pink Yoga Joes" also demonstrate yoga positions.

BRoGAMATS's Yoga Joe demonstrates various yoga positions below.

"Quiver of Arrows" yoga mat bag. ($35)

"Quiver of Arrows" mat. (72" long, $69)
Given that men are taller, heavier and sweat more than women, the company decided to make a mat that was extra long, extra thick, and "grippy".

"Quiver of Arrows" yoga mat.

Brogamats' "Burrito" yoga mat bag. ($35)

Brogamats' "Lumberjack" yoga mat bag. ($35)

Brogamats' manly plaid lumberjack yoga mat bag.

"Yoga Joes" t-shirt. ($40)

All items shown are © BRoGAMATS, available through http://www.brogamats.com.

FOOD

Shrimp & Veggie

Stuffed Eggplant

Slices

Ingredients: 

1 cup Béchamel Sauce (recipe below)

2 medium eggplants

1 yellow onion, diced

1 green pepper, diced

1 tablespoon diced garlic

1/4 cup crushed croutons for breadcrumbs

1/2 cup shredded cheese (good quality Gouda)

Salt

Pepper

Cajun Seasoning

3/4 lb. of large shrimp, boiled, peeled and cut into 1/4 inch pieces

Directions:

Boil Shrimp with crab boil (until almost done) and set aside - peel and cut up. reserve 8 shrimp for presentation.

Prepare a cup of Béchamel Sauce.

Chop and sauté onion and green pepper until slightly browned and soft.

Slice 1 unpeeled eggplant into 1.25 inch rounds, (4 total)

brush with olive oil, sprinkle with salt and sauté in some butter until browned on both sides and soft inside.

Remove skin and chop all remaining eggplant into 3/4 inch pieces. 

In a large sauté pan, place cubed eggplant and add a good sprinkle of Cajun seasoning

Sauté in butter until soft. 

Add garlic half way through cooking.

Add sautéd onion and pepper, stir in thoroughly.

Add béchamel sauce and cheese and stir in thoroughly. 

TO PLATE:

Place the cooked rounds on a walled baking sheet/pan, place one whole shrimp and a mound of chopped shrimp on each round, then pile on the béchamel/eggplant mixture and some breadcrumbs on top.

Broil for a few seconds until breadcrumbs are starting to darken.

Plate up each eggplant round. Add a whole shrimp on top and sprinkle it with some paprika.

Garnish the plate:  fresh avocado, cherry tomatoes and diced onion.

Béchamel Sauce:

1/2 stick butter

4 tablespoons flour

3/4 cup of 2% milk

pinch of salt

In a heavy saucepan, over medium heat melt the butter and gradually add in the flour. Whisk constantly until mixture is incorporated but remains light in color. Slowly add in milk, whisking constantly until smooth and creamy. Add salt to taste, not too much.

Garnish:

1 ripe avocado - med. slices

12 cherry tomatoes - halved

reserved chopped onion 

vinaigrette dressing

Garnish the plate with slices of fresh avocado, halves of cherry tomatoes and a few diced pieces of raw onion sprinkled on top.

(Source: Cajun inspired original recipe from Atkinson Family Cookbook.)

Until later,

Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.