| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
Eggplant, Salads and |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Eggplant; baked and cooled |
|
|
Olive oil spray |
| 1 |
c |
Chopped tomato |
| 1 |
tb |
Fresh basil; chiffonnade cut |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Ginger root; minced |
|
|
Salt and red pepper |
| 2 |
c |
Lettuce leaves; assorted |
| 2 |
tb |
Fresh lemon juice; or less |
|
|
Ice water |
| 1 |
oz |
Manori cheese; crumbled |
INSTRUCTIONS
Bake and cool a small eggplant; pull strands and chop (1/2" pieces). Spray
a wok; heat over high and stir fry the eggplant, tomatoes, garlic, ginger,
basil and salt and red pepper until the tomatoes weep and everything is
warmed through. Have the lettuce at hand, in a salad bowl. Turn off the
heat; squeeze the lemon over the vegetables add water if needed to prevent
burning and drying. Serve on top of the lettuce and crumble on the cheese.
Manouri is a Greek cheese white cheese, moist, soft, sweet, often used for
desserts.
Idea from Vegetarian Cooking for Everyone by Deborah Madison (1997): "Baked
Eggplant with Feta Cheese and Tomatoes;" brown an uncooked eggplant, cut it
and toss with other ingredients: bake covered 375F about 40 minutes,
uncovered about 5 minutes.
NOTE: We made extra eggplant a few days before. CALS 116, 4.1g fat (27-28%
cff)
Recipe by: Hanneman (Oc 1997) Riverside
Posted to MC-Recipe Digest V1 #863 by KitPATh <phannema@wizard.ucr.edu> on
Oct 24, 1997
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