| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants |
|
|
Little salt |
| 1 |
md |
Onion; minced |
| 1 |
cn |
(19-oz) chickpeas; drained |
| 1 |
cn |
(28-oz) tomatoes |
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Dried basil |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Parmesan (this can be left out) |
| 1 |
lb |
Tofu |
| 1 |
md |
Onion; quartered |
| 2 |
|
Egg whites |
| 1 |
pn |
Nutmeg |
INSTRUCTIONS
TOPPING
Date: Wed, 24 Apr 96 07:33 PDT
From: tmead@comox.island.net
This is a recipe I cut from a newspapter quite sometime ago and thought the
list might enjoy it.
Slice eggplants lengthwise into 1/4" slices:sprinkle with a little salt.Let
drain in colander for 30 minutes.Bake on greased baking sheets at 350
degree oven for 15 minutes.Turn and bake a further 15 minutes.
In nonstick pan,cook onion and garlic,stirring for 2 minutes.Add chick
peas,mashing slightly.Stir in tomatoes,oregano,basil,cinnamon,pepper and a
little salt.Bring to boil.Reduce to simmer,cook uncovered for 20
minutes,stirring occasionally.Process in food processor until mixture
resembles coarse meal.
Lightly spray 9 X 13 pan with Pam.Layer half the eggplant,then all the
chickpea mixture,a little parmesan.(I used bread crumbs-very dry ones),then
the remaining eggplant.
Topping:in food processor,puree tofu,onion,egg whites and nutmeg.Spread
over Moussaka.Sprinkle with a little parmesan(I used bread crumbs seasoned
with a little oregano and pepper).
Bake in a 350 degree oven for 30 minutes.Serves 8. For extra texture,you
can use grilled green peppers,zucchini to the eggplant layer.I might try
mushrooms also next time.
FATFREE DIGEST V96 #114
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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