| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Turkish |
Turkish, Eggplant, Cheese |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggplants |
| 1/2 |
|
Lemon |
| 1 |
c |
Water |
| 1/4 |
c |
Butter |
| 1 |
tb |
Flour |
| 1 |
c |
Milk |
| 1/4 |
c |
Shredded mozzarella cheese |
|
|
Nutmeg |
|
|
Salt |
INSTRUCTIONS
Smoke whole eggplants in covered barbecue, or bake at 350'F. 20-30
minutes, until tender. Add lemon half to water in shallow dish. Place
eggplants in water, turn to coat thoroughly, and let stand until cool.
Peel eggplants and remove seeds. Cut flesh into 1/4" cubes.
Melt butter in skillet. Add flour and cook and stir until light brown.
Stir in milk. Add cheeses, eggplant, dash nutmeg and season to taste
with salt. Cook over very low heat 5 minutes.
Each serving contains about: 99 calories; 144 milligrams sodium; 24
milligrams cholesterol; 8 grams fat; 4 grams carbohydrates; 3 grams
protein; 0.26 gram fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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