| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable, Side, Dish | 6 | To 8 | |
INGREDIENTS
| 2 | md | Eggplants (smooth skin) |
| 3 | cl | Garlic, mashed |
| 3 | Eggs, beaten | |
| 2 1/2 | c | Grated cheddar cheese |
| 1/4 | c | Matzo or bread crumbs |
| 2 | tb | Olive oil |
| Salt and pepper, to taste | ||
| Freshly-grated nutmeg |
INSTRUCTIONS
Stem the eggplants and cut each into half, lengthwise. Cut each half crosswise, into 4 chunks. In covered saucepan, simmer chunks in water to cover for 15 minutes. Drain and set aside to cool. Then, separate pulp from skin, taking care not to tear skin. Reserve skin.* In a bowl, vigorously mash pulp with garlic. Mix in remaining ingredients, except for 1/2 cup of the cheddar cheese and the nutmeg. Combine thoroughly. Add more matzo or bread crumbs, if mixture seems too thin. Mound skins with mixture,* place on well-oiled baking sheet. Sprinkle with a little of the reserved cheese and a bit of ground nutmeg. Bake in preheated 350 degree oven for 20 minutes, or until golden brown on top. *or pile mixture on small, individual gratin dishes VARIATION: Makes a beautiful fritada by adding 8 oz. of cottage cheese to filling mixture. Line a 9x13 glass dish OR a fritada pan with the skins, shiny side down. Spread mixture evenly over the skins. (You don't have to use the skins, if you wish.) Sprinkle with the remaining 1/2 cup of grated cheddar, plus a light dusting of ground nutmeg. Bake in a preheated 350 degree oven for 1 hour. Both variations excellent with Mediterranean meals, particularly marinatedm roasted Leg of Lamb Patricia McGibbony-Mangum pmangum@primenet.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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