INGREDIENTS

INSTRUCTIONS

From: Israeli cooking - with modifications  Heat oven to 450 degrees
Fahrenheit. Behead eggplant on both sides.  Slice eggplant lengthwise
into 8 slices. Lay slices in colander and  cover with salt on both
sides. Let stand in sink for approximately 20  minutes. Put the ancho
in a cup of hot water. Cut spaghetti squash in  half lengthwise and
drop in ample boiling water with a bit of salt.  Cook on a low flame
for 20 minutes. Toast sesame seeds in a pan until  they become
fragrant.  Wash the sliced eggplant extensively and dry on paper
towels. Brush  olive oil on each side and put on a baking sheet in hot
oven for  approximately 15 minutes or until done. Use a vegetable
peeler to  make peels of cheese. Make approximately 24 peels, grate the
rest of  the cheese finely.  Heat the remaining table spoon of olive
oil and barely heat the  chopped garlic and the drained and finely
chopped ancho chili pepper.  Drain the spaghetti squash and run cold
water over it. Use a spoon to  discard any remaining seeds then use a
fork to loosen pulp, which  should come out like spaghetti shaped
strands. Toss immediately with  the olive oil/ancho garlic mix and toss
with 3/4 of the grated cheese.  Take the slices of eggplant, role three
peels of pecorino into each  one and dip the slices into the toasted
sesame seeds on both sides.  After doing this, toss the squash with the
remaining sesame seeds.  Then serve with the rolled up eggplant on top.
Garnish with the  remaining cheese.  Posted to JEWISH-FOOD digest by
David de Graaf  <degraaf@genome.wi.mit.edu> on Feb 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 301
Calories From Fat: 215
Total Fat: 24.5g
Cholesterol: 37.4mg
Sodium: 723.8mg
Potassium: 80.3mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: <1g
Protein: 17.2g