My intro!

[Guest guest]

Hi! My name is Neysa. I live in SC and just had my 70th birthday. I

have 12 grandkids and 5 great grandkids. I really enjoy vegetarian

foods but dont like Tofu. Here is my very favorite recipe and I make

this every week in triplicate!! Don't let them kid you about " Serves

6 " cause this is so good you will want to slap your mama and eat it

all yourself!!!

Smiles

Neysa

 

EGGPLANT STEAK WITH SALAD OF GARBONZOS

 

Thick slices of eggplant are topped with a salad of roasted red bell

peppers, feta cheese, olives and garbanzo beans; then the salad is

drizzled with a tangy balsamic dressing. It's nice with a Pinot Blanc

or a Chardonnay. Pears poached in red wine and served with chocolate

sauce and a glass of Sauternes make a lovely dessert.

 

serving size

 

Makes 6 servings.

ingredients

2 large red bell peppers

1/2 cup drained canned garbanzo beans (chickpeas)

1/2 cup brine-cured black olives (such as Kalamata), pitted, halved

4 ounces feta cheese, crumbled

2 tablespoons chopped fresh oregano

 

1/4 cup balsamic vinegar

2 tablespoons minced garlic

4 teaspoons soy sauce

1/2 cup olive oil

 

1 1 1/2-pound eggplant

 

Fresh oregano sprigs

4 6-inch-diameter pita breads, cut into wedges, lightly toasted

preparation

Char bell peppers over gas flame or in broiler until blackened on all

sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers.

Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives,

cheese and chopped oregano; toss to combine. Season salad with salt

and pepper.

 

Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in

oil. Season dressing with salt and pepper.

 

Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center

of eggplant. Arrange eggplant on baking sheet. Brush both sides of

eggplant with some of dressing. Sprinkle with salt and pepper. Broil

until golden, about 2 minutes per side.

 

Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with

dressing. Garnish with oregano. Serve with pita.

 

Bon Appétit, September 1997

 

Chef; Nora Pouillon from Nora, Washington D.C.

[Guest guest]

Hi Neysa, this sounds wonderful, but how do you fix your eggplant? I'm

gonna assume it's not raw But I might be wrong, and this recipe had me

hoods at the pino blanc

 

I'm Marcia, 52, wife, mom, gramma and ( wicked ) step-mom, *not really, it

s our private joke * I love tofu, IF it's prepared right, and I usually

mess it up when I cook it, unless I eat it like scrambled eggs or thick cut

it and cover it with a bread crumb batter, and deep fry.

I've tended to always love something if it's fried

 

Marcia

 

----

 

Neysa

9/25/2007 10:32:10 AM

 

My intro!

 

Hi! My name is Neysa. I live in SC and just had my 70th birthday. I

have 12 grandkids and 5 great grandkids. I really enjoy vegetarian

foods but dont like Tofu. Here is my very favorite recipe and I make

this every week in triplicate!! Don't let them kid you about " Serves

6 " cause this is so good you will want to slap your mama and eat it

all yourself!!!

Smiles

Neysa

 

EGGPLANT STEAK WITH SALAD OF GARBONZOS

 

Thick slices of eggplant are topped with a salad of roasted red bell

peppers, feta cheese, olives and garbanzo beans; then the salad is

drizzled with a tangy balsamic dressing. It's nice with a Pinot Blanc

or a Chardonnay. Pears poached in red wine and served with chocolate

sauce and a glass of Sauternes make a lovely dessert.

 

serving size

 

Makes 6 servings.

ingredients

2 large red bell peppers

1/2 cup drained canned garbanzo beans (chickpeas)

1/2 cup brine-cured black olives (such as Kalamata), pitted, halved

4 ounces feta cheese, crumbled

2 tablespoons chopped fresh oregano

 

1/4 cup balsamic vinegar

2 tablespoons minced garlic

4 teaspoons soy sauce

1/2 cup olive oil

 

1 1 1/2-pound eggplant

 

Fresh oregano sprigs

4 6-inch-diameter pita breads, cut into wedges, lightly toasted

preparation

Char bell peppers over gas flame or in broiler until blackened on all

sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers.

Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives,

cheese and chopped oregano; toss to combine. Season salad with salt

and pepper.

 

Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in

oil. Season dressing with salt and pepper.

 

Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center

of eggplant. Arrange eggplant on baking sheet. Brush both sides of

eggplant with some of dressing. Sprinkle with salt and pepper. Broil

until golden, about 2 minutes per side.

 

Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with

dressing. Garnish with oregano. Serve with pita.

 

Bon Appétit, September 1997

 

Chef; Nora Pouillon from Nora, Washington D.C.

 

 

 

 

 

 

 

[Guest guest]

Marcia wrote:

> Hi Neysa, this sounds wonderful, but how do you fix your eggplant? I'm

> gonna assume it's not raw But I might be wrong, and this recipe had me

> hoods at the pino blanc

>

Nope. Never raw. Do this:

 

Preheat broiler. Peel Eggplant. Cut six 1/2-inch-thick lengthwise slices from

center

of eggplant. (I spinkle salt on mine and let it set for a while to get the

bitterness out) Arrange eggplant on baking sheet. Brush both sides of

eggplant with some of dressing. Sprinkle with salt and pepper. Broil

until golden, about 2 minutes per side.

 

>

> I'm Marcia, 52, wife, mom, gramma and ( wicked ) step-mom, *not really, it

> s our private joke *

Hi Marcia!

> I love tofu, IF it's prepared right, and I usually

> mess it up when I cook it, unless I eat it like scrambled eggs or thick cut

> it and cover it with a bread crumb batter, and deep fry.

>

> I've tended to always love something if it's fried

I dont like soy. TOfu is soy. ack. LOL

 

Neysa