Eggplant Caviar Style

Eggplant Caviar Style

Ingredients:

2 medium eggplants, about 1 lb each
4 Tbsp fresh squeezed lemon juice
1/2 cup chopped fresh parsley
4 garlic cloves, crushed through a press or finely chopped
6 to 12 drops of Tabasco sauce (preference)
Salt and freshly ground black pepper to taste

Wrap the eggplants in aluminum foil and bake in a 400F (200C) oven for one hour, until very soft. Unwrap carefully and allow the eggplants to cool before handling.

Scrape the softened eggplant out of the skins and place in a food processor or blender. Add the remaining ingredients and puree until smooth.

Transfer to a serving bowl and chill in the refrigerator for at least 2 hours. Taste and adjust the seasoning if necessary. Serve cold as a dip with crackers, or as a spread on melba toast or thinly sliced bread.

Serves 8 hungry farmers.

Eggplant Souffle

1 large eggplant
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup mild cheddar or Velveeta, grated
1 tablespoon ketchup
1 teaspoon onion, grated
2 eggs, separated
salt and pepper, to taste

Preheat oven to 350°F. Peel eggplant. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender. Drain and mash. Set aside.

Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil. Be careful not to allow bottom of pan to scorch. Add butter. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese. Add ketchup, grated onion, egg yolks, salt and pepper.

Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point.

Beat egg whites until stiff but not dry. Fold gently into eggplant mixture.

Pour into a soufflé dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow soufflé to rise above the sides of dish).

Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean.

Beef Eggplant Scallop

1 medium eggplant, cut into 1 - 1 1/2 inch cubes
1 lb ground beef
1/2 cup sliced onion
1 teaspoon basil, minced
2 cloves garlic, minced
2 tablespoons butter
1 can (10 3/4 oz.) Cream of Mushroom soup
1/2 cup water
1/4 teaspoon salt
1/2 cup Pepperidge Farm Herb Seasoned Stuffing
1/4 cup Grated Parmesan cheese
Hungarian paprika, for sprinkling

Cook eggplant in boiling salted water for 10 minutes. Drain and place in a 10x5x2 inch baking dish.

In a saucepan, brown ground beef, onion, and basil in butter until onion is tender and beef takes on color; add garlic half way through and do not allow to brown (remove to edges if necessary).

Stir in soup, water and salt. Pour mixture over eggplant, sprinkle with stuffing and cheese. Sprinkle top with paprika down the center.

Bake at 350°F for 30 minutes.

4-6 servings.

Eggplant and Cheese Puff

2 c. eggplant, peeled and diced
1 c. garbanzo beans, drained
1/3 c. chopped onion
1 tbsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. butter
1/2 c. flour
1/2 c. skim milk
2 eggs, slightly beaten
1/4 c. Cheddar cheese, shredded
1 med. tomato, unpeeled

Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add eggplant, beans, and onion; saute 5 minutes or until onion is tender, stirring frequently. Stir in chili powder, salt, and pepper; remove from heat, and set aside.

Coat a 9-inch pie plate with cooking spray; add butter. Bake at 475 degrees for 1 minute or just until butter melts. Combine flour, milk, and eggs in a medium bowl; stir well using a wire whisk. Pour mixture into pie plate; do not stir. Bake at 475 degrees for 12 minutes or until golden.

Spoon eggplant mixture into pancake; bake an additional 2 minutes. Remove from oven; sprinkle with cheese, and let stand 3 minutes until cheese melts. Top with tomato wedges; serve immediately. 277 calories per serving. Serves 2 to 3.

Spicy Eggplant Parmesan

3/4 c. Italian-seasoned breadcrumbs
1 c. Parmesan cheese, divided
1 tsp. dried Italian seasoning
2 minced garlic cloves
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 eggplant, peeled and cut into 1/4-inch thick slices
1 (26 oz. jar.) tomato-basil pasta sauce
1/2 tsp. crushed red pepper
1/2 cup. shredded part-skim Mozzarella cheese

Place a baking sheet inside oven, preheat to 400°F.

In shallow dish, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic. In separate shallow dish, combine egg whites and egg. Dip eggplant slice in egg, dredge in breadcrumb mix. Remove pan from oven. Coat pan with cooking spray. Arrange eggplant on pan, coat eggplant with cooking spray.

Bake for 17 minutes or until golden.

Reduce oven temp to 375°F. Combine pasta sauce and red pepper. Spray a 13x9-inch baking dish. Spread 1/2 cup sauce mix evenly in baking dish. Arrange eggplant slices over pasta in baking dish. Spread remaining sauce over eggplant, sprinkle with remaining Parmesan cheese and Mozzarella cheese.

Bake for 25 minutes or until bubbly and cheese is melted.