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eggplant parmigana
at recipeseasy.com
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Eggplant and Turkey Parmigana - Butter Busters^
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Yield: 9 ----------
3 c Cooked rice 1 lb Ground white meat skinless
1/2 c Egg Beaters -turkey
1/4 c Fatfree Parmesan cheese 1 cn (26 3/4oz) hunt's light
-(Alpine Lace or Weight -spaghetti sauce
-Watchers) 1 cn (8oz) mushrooms stems &
2 c Nonfat mozzarella cheese, -pieces, rinsed and drained
-grated 1 c Fatfree mozzarella cheese,
1/2 c Nonfat cottage or ricotta -grated
-cheese
Mix rice, Egg Beaters and Parmesan cheese; set aside. Preheat oven to
375F. Combine cheeses, reserving 2 tablespoons Parmesan. Mix well.
Brown meat in microwave 4-5 minutes covered with waxed paper in a
small bowl. Drain off any visible fat. Add spaghetti sauce and
mushrooms. heat mixture in the microwave for 1 minute. Spoon half of
the rice mixture into a 9" casserole that has been sprayed with Pam.
cover with half the meat sauce. Repeat, topping with remaining
Parmesan cheese. Bake 20 minutes or until thoroughly heated. Per
serving: 228 cal., 1.2g fat (5%), 33mg chol., 2g fiber, 26g pro., 28g
carb., 881mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5
Entered by Carolyn Shaw 2-95.
Submitted
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Ahi Tuna-Eggplant "Tarts"
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Yield: 4 servings
=== FOR THE TUNA ===
8 oz Ahi tuna; #1 grade, finely
-diced
2 ds Hot pepper sauce
1 tb Fine chopped chives
1 ts Canola
Salt; to taste
Freshly-ground black pepper;
-to taste
=== SESAME SAPARAGUS ===
1 bn Asparagus; blanched,
-refreshed
1 tb Dijon mustard
Juice of 1 lemon
1 ts Sesame oil
2 tb Canola oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Toasted white sesame seeds
In a chilled bowl, mix ingredients together. Mold tuna into small
towers either using a pvc pipe, ramekin or cut out can. Cut 2-inch
asparagus spears and save. Take the rest of the asparagus and roughly
chop. In a blender, add 1/2 cup chopped asparagus with mustard and
juice. Blend at high speed and add oils. Check for seasoning. Toss
spears in vinaigrette. Place spears in a flat circle and top with
tuna. Drizzle a little of the vinaigrette on the plate. Garnish with
sesame seeds. This recipe yields 4 servings.
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Amaranth Salad with Grilled Eggplant, Fresh Fenugreek
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Yield: 1 servings
1 c Amaranth flour
1 tb Ener-G egg replacer
1/2 ts Guar gum; (might be
-unnecessary if Ener-G egg
-replacer is used)
1/4 c Water; (more water :-)
1 Or 2 bananas
Mix dough. Prepare non-stick skillet. Pour pancakes onto hot skillet.
Begin to cook. Add banana slices so that they still sink in partly
but still show their faces through on the top. Turn pancakes when
ready, so banana slices will come in contact with the skillet. When
done, serve with banana slices facing up. Bananas will be warm and
sweeten the pancakes. These types of pancakes are fun for children.
And the little kid in each of us. kwvegan vegan
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Aromatic Eggplant Salad
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Yield: 4 servings
12 Oxtails
2 c All-purpose flour
1/4 c Ancho chile powder
1/4 c Salt
1/8 c Freshly-ground black pepper
2 Onions; chopped
2 Fennel bulbs; chopped
1/2 Celery stalk; chopped
1 lg Carrot; chopped
10 Garlic cloves
1 tb Minced ginger
4 Lemon grass stalks; white
-part only, pounded, minced
2 c Red wine
1 cn Roma tomatoes - (8 oz);
-drained
1/2 c Dark soy sauce
1/2 bn Fresh thyme
2 Bay leaves
Water; to cover oxtails
=== PRESERVED LEMON POLENTA
-===
3 c Polenta
2 tb Minced ginger
1/4 c Minced shallots
1/2 c Finely-diced preserved
-lemons
3 c Chicken stock
Salt; to taste
Freshly-ground black pepper;
-to taste
4 tb Butter
Mix flour, chile, salt and pepper and coat oxtails well. In a hot
stock pot, coat bottom with oil and sear oxtails until all sides are
browned. Pull out oxtails and wipe out stock pot.
Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass.
Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add
water to completely cover meat. Check for seasoning; the broth should
taste well seasoned. Bring to boil then simmer on low heat for 3
hours. The meat should fall off of the bone.
Remove oxtails and reduce sauce by 20 percent. Using a hand blender,
puree sauce. Check for seasoning. Serve on top of polenta.
For the Preserved Lemon Polenta: In a saucepan, saute shallots and
ginger in 1 tablespoon of butter. Add polenta, lemons, stock, salt,
pepper and butter. Check for seasoning. Stir well and cover tightly.
Bake in 400 degree oven for 1 hour. A crust will form. Break through
crust for polenta.
This recipe yields 4 servings.
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Beef And Eggplant Casserole
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Yield: 8 Servings
1 lb Lean ground beef
1/2 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Pepper
2 x Celery; chopped
16 oz Kidney beans; drained
1/2 Chopped head cabbage
28 oz Tomatoes *
1 cn Water in empty tom. can
4 Beef bouillon cubes
Chopped parsley
In a Dutch oven, brown beef. Add all remaining ingredients except
parsley; bring to boil. Reduce heat & simmer, covered for 1 hour.
Garnish with parsley. Yield 3 qts. * chopped & liquid reserved
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Berenjena En Salmorejo (Fried Eggplant with Salmorejo Sau
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Yield: 4 servings
=== MESCLUN SALAD ===
1 1/2 tb Vinegar; sugarcane,
-champagne,
Or white-wine
1 pn Brown sugar
Coarse salt
Freshly-ground black pepper
2 tb Extra-virgin olive oil
6 oz Mesclun salad greens
=== PICKLED VEGETABLES ===
1 c Unseasoned rice vinegar
1/4 c Sugar
1 tb Salt
1 Carrot
1 Red pepper
1 Yellow pepper
1/2 Jicama
=== SEARED SCALLOPS WITH
-SCALLIONS ===
2 tb Sesame oil
3 tb Soy sauce
2 bn Scallions
2 Carrots
1 1/2 tb Peanut oil
1 lb Fresh sea scallops; cleaned
Coarse salt
=== JASMINE-TEA RICE ===
2 c Japanese rice
3 tb Jasmine tea
1 tb Peanut oil
1 ts Coarse salt
Freshly-ground black pepper
* Note: Bento boxes are made of metal or lacquered wood. These tidy
lunch boxes are divided into sections for each part of the meal.
MESCLUN SALAD: In a large bowl, whisk together vinegar, brown sugar,
salt, and pepper. Whisk in olive oil, and adjust seasoning if
necessary. Add greens, and toss to coat thoroughly with dressing;
your hands are the best tools for this job. (Serves 4) PICKLED
VEGETABLES: Peel carrot and cut at angles into 1/2-inch pieces. Cut
red and yellow peppers into 1/2-inch triangles. Peel and cut jicama
into 1/2-inch triangles. In a small saucepan, heat vinegar, sugar,
salt, and 1/4 cup water until sugar and salt dissolve and mixture is
heated through. Place vegetables in a medium-size bowl, and pour hot
pickling mixture over vegetables. Let vegetables sit 1 hour at room
temperature or 4 hours in refrigerator, covered. Serve cold or at
room temperature. (Serves 4) SCALLOPS: Cut scallions at an angle into
1-inch pieces. Finely julienne the carrots using a Japanese
mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir
in scallions, and covered cook, 10 minutes. Add carrots, and cook for
about 1 minute. Heat peanut oil in a large saute pan over high heat.
Season scallops with salt, and place in saute pan to sear until brown
and crusty, about 2 minutes on each side. To serve, place a bed of
scallion-carrot mixture on the plate and arrange scallops around it.
Drizzle with any scallion liquid that may be left in pan. (Serves 4)
RICE: Rinse rice well. Grind tea in a spice grinder until it becomes
a fine powder. In a medium pot, add rice and 2 cups cold water. Let
soak 30 minutes. Stir rice well, and bring to a boil over high heat.
Stir well again, and reduce heat to low. Cover, and let simmer 11
minutes. Remove from heat, and let rest, covered, about 5 minutes.
Let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a
wooden spoon or spatula. Wet hands and rice molds with water to
prevent rice from sticking. Fill molds about two-thirds full with
rice. Using a gentle rocking motion, evenly compact rice with the
mold's press. Push the rice through the mold. Repeat with remaining
rice. Serve hot or at room temperature. (Makes 4 cups)
Cuisine: "Japanese"
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Bonjan Salat (Spicy Eggplant Salad)
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Yield: 1 servings
1 Whole Pheasant; (abt 3 lbs)
Carefully bone the pheasant, begin by making an incision down the
skin of the back, from the head to the tail. Remove the meat until
the bird is bare leaving the skin intact. Remove the wings and legs.
Dice the removed meat and set aside. Spread the skin flat and season
with salt and pepper. Set the skin aside.
Recipe
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Borekitas De Berenjena (Eggplant Borekas)
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Yield: 24 servings
8 oz Unsalted butter - (2
-sticks); softened
1/2 c Sugar
3/4 ts Salt
1 1/2 ts Vanilla extract
1/2 c Chopped pecans
1/2 c Crushed potato chips
2 c Unbleached all-purpose flour
Sugar for dipping
=== GARNISH ===
4 oz Semisweet chocolate;
-optional
Preheat the oven to 350 degrees. Line a cookie sheet with parchment
paper. Cream together the butter and sugar until light and fluffy.
Beat in the salt and vanilla. Then add the pecans and potato chips
and mix well. With a wooden spoon, stir in the flour just until it
disappears. Roll the batter into balls about the size of a large
walnut and place on the parchment-lined cookie sheet, allowing plenty
of room for spreading. Coat the bottom of a heavy glass with butter
and then dip in sugar. Press and twist to flatten each ball into a
3-inch circle. Bake 8 to 10 minutes or until the edges turn lightly
golden brown. Transfer to racks to cool. For an optional garnish,
melt the chocolate in a bowl over a pot of simmering water. Let cool
slightly. When cool enough to handle, dip your fingertips, or the
tines of a fork, in the chocolate and drizzle over the cookies.
Refrigerate to set. This recipe yields about 24 cookies.
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Bow Tie Pasta with Roasted Garlic And Eggplant
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Yield: 1 servings
1/4 c Diced red onion
1/4 c Chopped scallions
1/4 c Olive oil
1 c Sliced white mushrooms
1 c Sliced shitake mushrooms
1 6 oz. jar artichoke hearts -
-drained
1 1/2 c Diced tomatoes
1 c Fresh or frozen peas
1/2 c Sliced black olives
1/4 c White wine
1/2 c Chopped parsley
1/4 c Chopped basil
Salt and pepper
1 lb Cooked bow tie pasta
1/2 c Feta cheese
Directions: In a large saut? pan heat the olive oil. Add the red
onion and scallions. Saut? briefly until tender. Place the mushrooms
and artichokes into the pan and cook for 2-3 minutes. Add the
tomatoes, peas, and black olives and continue to cook for 5 minutes
to incorporate flavors. Finally add the white wine, parsley, basil,
salt and pepper. Stir to combine. To serve, toss with the cooked
pasta and top with crumbled feta cheese.
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Braised Eggplant And Peppers
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Yield: 1 servings
1 lg Radish; peeled
Water
1 tb Miso
1 sm Chilli
1 tb Sugar
Coriander leaves
Peel and slice the radish. Simmer in water until soft. Stir in sliced
chilli, miso and sugar and cook for a further 5 minutes. Serve in
bowls scattered with coriander or shredded nori.
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