Eggplant "coucharas" – We Love God!

Do not say: “I cannot bear this from such a man, nor should I suffer things of this kind, for he has done me a great wrong. He has accused me of many things of which I never thought. However, from someone else I will gladly suffer as much as I think I should.” Such a thought is foolish, for it does not consider the virtue of patience or the One who will reward it, but rather weighs the person and the offense committed. The man who will suffer only as much as seems good to him, who will accept suffering only from those from whom he is pleased to accept it, is not truly patient.

Thomas a Kempis

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Dish, Side, Vegetable	6	To 8

INGREDIENTS

2		Eggplants, smooth skin
3		Garlic, mashed
3		Eggs, beaten
2 1/2	c	Grated cheddar cheese
1/4	c	Matzo or bread crumbs
2	T	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

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 297 Calories From Fat: 222 Total Fat: 25.1g Cholesterol: 150.8mg Sodium: 377.1mg Potassium: 88.6mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 16.8g