| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Greek |
Casserole, Eat-lf, Eggplant, Greek, Soups & ste |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Onions, finely chopped |
| 1/3 |
c |
Walnuts, pieces chopped |
|
|
Olive oil spray |
| 1 |
t |
Herbes de provence |
| 1/4 |
t |
Fennel seeds, optional |
|
|
Salt |
|
|
Freshly ground pepper |
|
|
Cinnamon, large pinch |
| 16 |
oz |
Eggplant, or more |
| 8 |
oz |
Zucchini, or less |
| 1 |
lb |
Tomatoes, peeled |
| 2 |
|
Cloves garlic, minced |
| 1/4 |
c |
Chopped parsley, or more to |
|
|
taste |
|
|
Salt and pepper, optional |
|
|
*** LOWFAT WHITE SAUCE *** |
|
|
your recipe or |
| 2 |
c |
Skim milk |
| 1/4 |
c |
Nonfat dry milk powder, or |
|
|
2-cup 1%-milk |
| 2 |
T |
Unbleached flour |
| 1 |
t |
Canola oil, or |
|
|
Diet margarine, 2 to 3 tsp |
| 2 |
|
Eggs, or equivalent |
| 1/2 |
c |
Grated parmesan cheese |
| 1/4 |
t |
Nutmeg, freshly grated |
| 1 |
T |
Fresh lemon juice |
|
|
Lemon zest, to taste |
| 1 |
lb |
Potatoes, thinly sliced |
| 1 |
T |
Diet margarine, or olive |
|
|
oil or unsalted butter |
INSTRUCTIONS
MAKE THE ONION-NUT SAUCE: Chop and blend all ingredients in a food
processor. Spray a medium non-stick pan. Saute the mixture over medium
heat, stirring often, for about 10 to 12 minutes. Optional: allow
mixture to brown for enhanced flavors. Adjust seasonings and set
aside. CUT VEGETABLES lengthwise into 3" by 1/4" slices. GRILL/SEAR
both sides over medium-high heat, adding olive oil spray or olive oil
as needed. May be browned a few slices at a time or all at once,
flipping often. Set aside when done. TO MAKE TOMATO SAUCE: 1-cup of
prepared tomato sauce (e.g., Mediterranean style) may be substituted;
add garlic and parsley. BRIEFLY immerse tomatoes in boiling water;
remove from water and peel, then dice them fine. Heat about 1/3 cup
oil in another large pot over medium heat. Add tomatoe, parsley and
garlic and saute without browning; let the vegetables cook down until
soft (about 20 mins); add salt and pepper; set aside. MAKE 2 cups
low-fat thin white sauce. Beat eggs in a small bowl. Add about 1/4 cup
hot milk mixture into beaten eggs, then whisk egg mixture into milk
mixture. Set aside. Stir Parmesan into the milk mixture, then season
to taste with salt, pepper, nutmeg, and lemon juice. ABOUT 1 hour
before serving: wash the potato(es), peel, and slice very thin (2mm).
Preheat oven to 350degF (180 C). ASSEMBLE CASSEROLE: Spray a
15x9-casserole. Pouring about three streaks of cream sauce between
each layer, and reserving most of the sauce for last, layer as
follows: potatoes, onion sauce, tomato sauce, zucchini, and eggplant.
Dot the top with your margarine, oil, or butter. BAKE -- for about 45
to 60 minutes, or until the potatoes are soft and the surface is
nicely browned. Allow to stand for about 5 minutes before cutting.
Makes 6 entrees. Could serve 8 to 10. MasterCook estimate per sixth:
223 CALORIES: Carbs 30g; Protein 12.6g; Total fat 6.8 g (26.5%);
Cholesterol 67 mg; Sodium 518 mg; Fiber 4.8 g Modified from Vegetarian
Cooking of the Mediterranean: From Gibraltar to Istanbul. By Cornelia
Schinharl. (Barron's 0812098072: Hong Kong) McRecipe and tested
9/23/97 by patHanneman. Serve with fresh tomatoes and basil with a
little lemon juice. TIPS: When halving the recipe, make 1-1/4 cup
(instead of just 1 cup) of the white sauce; continue to halve the
other sauce ingredients. In halving the recipe, I used a 12x8-inch
pyrex pan, 1/2 of a whole zucchini, and about 3 long Asian eggplant,
or enough to give me a solid layer on the top. It baked in 45 minutes.
If you don't like cinnamon, experiment with ground coriander seed or
additional nutmeg. With a salad, half this recipe easily serve 4. For
a light lunch, half the recipe would serve 8. "Serves 6" was the
book's suggestion. Recipe by: Schinharl: Veg Cooking of the
Mediterranean / modified Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 16, 1998
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