Greek Stuffed Eggplant

[Guest guest]

I remembered there were a couple recipes I got from the web that were by Mollie

Katzen, and since this is Moosewood week, thought I'd send them-

 

 

* Exported from MasterCook *

 

Greek Stuffed Eggplant

 

Recipe By :Mollie Katzen

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lg. or 3 med. sized eggplants

3 T olive oil

5 C minced onion

5 cloves garlic -- minced

2 tsp. salt

4 C chopped fresh tomatoes

2 tsp. dried basil

black pepper to taste

3 C good bread crumbs (from good bread)

1/2 C ground sesame seeds (use a blender -- grind in quick

spurts to flour-like consistency)

1 C toasted pine nuts

1 C crumbled feta cheese

2 T lemon juice

1 dash cinnamon

1 dash nutmeg

1 dash paprika

1 small amount of finely minced fresh parsley

Béchamel Sauce

 

 

Serves 6 as an appetizer

 

Preheat oven to 375° F.

 

Cut the eggplants in half lengthwise. Using a plain teaspoon, scoop out the

innards, leaving a shell approximately 1/4 " thick. Set the eggplant shells

aside.

 

Finely chop the innards. Heat olive oil in a deep skillet. Sauté the onions and

garlic with the salt. Cook over medium heat, stirring intermittently. When

onions are very soft and translucent (10-15 minutes), add the chopped eggplant.

Cover and let cook another 8-10 minutes. Add tomato, basil and pepper. Cover and

cook another 10 - 15 minutes over medium heat.

 

In a large bowl, combine bread crumbs, ground sesame seeds, pine nuts and

crumbled feta. Stir this mixture, along with the lemon juice, into the cooked

vegetables. Mix well. Stuff the eggplant shells. Arrange them in a shallow

baking pan and cover with foil. Bake for 30 minutes.

 

Prepare the Béchamel sauce during the baking. Ladle some Bechamel sauce over

each individual portion. Garnish with cinnamon, nutmeg, paprika and parsley.

 

 

 

 

Source:

" http://www.fabulousfoods.com/recipes/appetizers/apveg/stuffeggplant.h

ml "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1756 Calories; 161g Fat (80.5% calories

from fat); 14g Protein; 74g Carbohydrate; 6g Dietary Fiber; 146mg Cholesterol;

1520mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1/2

Fruit; 31 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Béchamel Sauce

 

Recipe By :Mollie Katzen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 T butter

3 T white flour

2 1/2 C hot milk (low fat milk or soy milk also

work fine)

1/8 tsp. salt

1/8 tsp. white pepper

 

 

 

In a medium-sized saucepan, melt butter over low heat. Whisk in the flour. Cook

over low heat, whisking constantly for several minutes. Drizzle in hot milk.

Keep whisking and cooking until thick and smooth, about 5-8 minutes. Add salt

and white pepper.

 

 

 

 

Source:

" http://www.fabulousfoods.com/recipes/sauces/bechamel.html "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 3805 Calories; 280g Fat (65.7% calories

from fat); 42g Protein; 287g Carbohydrate; 12g Dietary Fiber; 745mg Cholesterol;

3084mg Sodium. Exchanges: 19 Grain(Starch); 55 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0