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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