| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Jewish |
Vegetable |
2 |
Servings |
INGREDIENTS
| 3 |
c |
Eggplant; peeled and cubed |
| 2 |
ts |
Salt (optional) |
| 5 |
oz |
Ground turkey |
| 2 |
c |
Stewed or fresh tomatoes |
| 1 |
c |
Onion; chopped |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Paprika |
| 2 |
sl |
Reduced-calorie bread; made into crumbs |
INSTRUCTIONS
From: "Maxine L. Wolfson" <MLW@MATH.AMS.ORG>
Date: Sat, 06 Jul 1996 21:35:29 -0400 (EDT)
I promised this recipe to a friend who's a bit under the weather, and being
lazy, will only type it in once. It's from Weight Watchers Oldies but
Goodies cookbook.
Sprinkle eggplant with salt and allow to stand 30 minutes or more. (This
step is optional.) Rinse and pat dry. Spray a large skillet with a
non-stick cooking spray. Saute meat, tomatoes, onions and spices for 5
minutes. Place eggplant on the bottom of a 2 quart casserole dish which has
been sprayed with a nonstick cooking spray. Cover with tomato and meat
mixture. Microwave on high for 5 minutes covered. Remove cover and top
with breadcrumbs. Return to microwave and cook on high for 30 seconds.
In a conventional Oven, bake at 350^F for 25 minutes. Divide evenly.
NOTE: I gave up on sprays. Instead, I take a paper towel or napkin,
dampen it with oil, and wipe the pan with it.
JEWISH-FOOD digest 236
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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