Middle Eastern Spaghetti Squash with Eggplant

[Guest guest]

Middle Eastern Spaghetti Squash with Eggplant

 

1 slender eggplant, trimmed and sliced lengthwise into 8 slices

3 tablespoons olive oil

2 cloves of garlic, chopped

1 dried ancho chili pepper, soaked in hot water, drained, finely chopped

1 medium spaghetti squash, cooked and separated into strands

1/2 cup coarse salt

1/8 cup sesame seeds, toasted

1/4 pound Pecorino or Parmesan cheese

 

Heat oven to 450 degrees. Lay eggplant slices in colander and cover with salt on

both sides. Let stand 20 minutes, and then wash well and dry on paper towels.

Using 2 tablespoons of the olive oil, brush oil on each side and put on a baking

sheet. Bake for 15 minutes or until tender.

Meanwhile, using a vegetable peeler, make 24 cheese shavings and grate the rest

of the cheese finely.

Heat the remaining tablespoon of olive oil. Add the garlic and chili pepper to

the oil and cook until the garlic is just heated. Add the warm olive

oil/garlic/chili mixture to the spaghetti squash, along with 3/4 of the grated

cheese. Toss well.

Lay three pieces of the shaved cheese onto each slice of eggplant and roll up.

Dip the eggplant rolls into the toasted sesame seeds and coat on both sides.

Toss any remaining sesame seeds into the squash mixture. Place eggplant rolls on

top of the squash and garnish with the remaining cheese.

Makes 4 servings.