Name: Eggplant "Coucharas"
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

All the virtues which appeared in Christ shone brightest in the close of His life, under the trials He then met. Eminent virtue always shows brightest in the fire. Pure gold shows its purity chiefly in the furnace. It was chiefly under those trials which Christ endured in the close of His life that His love to God, His honor of God's majesty, His regard to the honor of His law, His spirit of obedience, His humility, contempt of the world, His patience, meekness, and spirit of forgiveness towards men, appeared. Indeed, everything that Christ did to work out redemption for us appears mainly in the close of His life. Here mainly is His satisfaction for sin, and here chiefly is His merit of eternal life for sinners, and here chiefly appears the brightness of His example which He has set us for imitation.

Jonathan Edwards

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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