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Eggplant "Coucharas"

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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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