| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Turkish |
Cheese, Eggplant, Turkish |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants |
| 1/2 |
|
Lemon |
| 1 |
c |
Water |
| 1/4 |
c |
Butter |
| 1 |
T |
Flour |
| 1 |
c |
Milk |
| 1/4 |
c |
Shredded mozzarella cheese |
|
|
Nutmeg |
|
|
Salt |
INSTRUCTIONS
Smoke whole eggplants in covered barbecue, or bake at 350'F. 20-30
minutes, until tender. Add lemon half to water in shallow dish. Place
eggplants in water, turn to coat thoroughly, and let stand until cool.
Peel eggplants and remove seeds. Cut flesh into 1/4" cubes. Melt
butter in skillet. Add flour and cook and stir until light brown. Stir
in milk. Add cheeses, eggplant, dash nutmeg and season to taste with
salt. Cook over very low heat 5 minutes. Each serving contains about:
99 calories; 144 milligrams sodium; 24 milligrams cholesterol; 8 grams
fat; 4 grams carbohydrates; 3 grams protein; 0.26 gram fiber. From
Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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