| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Medium; smooth-skin eggplants |
| 3 |
|
Cloves garlic |
| 3 |
|
Eggs; beaten |
| 2 1/2 |
c |
Grated sharp cheddar cheese; divided |
| 1/4 |
c |
Fine bread crumbs or Matzo |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper; to taste |
| 8 |
oz |
Cottage cheese |
|
|
Freshly-grated nutmeg; to dust the top |
INSTRUCTIONS
Stem the eggplants and cut each into half, lengthwise. Cut each half
crosswise, so you have 8 chunks, total. In a covered saucepan, simmer
chunks in water for about 15 minutes. Drain and set aside to cool. When
cool enough to handle, separate pulp from skin. In a bowl, vigorously mash
pulp with garlic. Mix in remaining ingredients, except for 1/2 cup of the
grated cheese and all of the nutmeg. Add a little more bread crumbs (or
Matzo), if the mixture seems too thin.
Add 8 oz. of small-curd cottage cheese to the mixture. Spray a deep pie or
quiche dish with PAM and spread the mixture into the dish. Sprinkle the top
with the remaining 1/2 cup cheddar and dust with the freshly-grated nutmeg.
Bake at 350 degrees for 1 hour. Let rest for about 10 minutes before slices
for serving.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Apr 03, 1998
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