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From: jbc@ut-sally.UUCP
Newsgroups: net.cooks
Subject: Re: The Aubergine Blues
Message-ID: <226@ut-sally.UUCP>
Date: Wed, 19-Oct-83 01:51:21 EDT
Article-I.D.: ut-sally.226
Posted: Wed Oct 19 01:51:21 1983
Date-Received: Thu, 20-Oct-83 05:52:29 EDT
References: <213@ut-sally.UUCP>
Organization: U. Texas CS Dept., Austin, Texas
Lines: 42

What can be said? Eggplant just isn't wildly inspiring, and one can
serve ratatouille nicoise and moussaka only so often.

My two favorite "unusual" eggplant recipes follow:

1.
	2 tbsp. butter
	2 tbsp. flour
	1 c. tomato juice
	2 c. mashed cooked eggplant
	1 c. ricotta cheese
	3/4 c. soft bread crumbs
	2 eggs, separated
	1 tsp. grated onion
	salt, pepper

	Melt butter, blend in flour, gradually add tomato juice and
	stir until thick. Add eggplant, cheese, bread crumbs, beaten
	yolks, onion, s&p to taste. Fold in stiffly beaten whites.
	Turn into greased souffle and bake @ 350 F about 45 min. or 
	until set. 4-6. 

2.
	Olive oil
	1 clove garlic, minced 
	1 med. eggplant, peeled
	1/4 c. diced green pepper
	2 tbsp. minced onion
	2 lg. tomatoes, peeled and diced
	1/8 tsp. each oregano, rosemary
	salt and pepper
	2 cups cooked shell macaroni, ziti, whatever...
	1/2 cup grated Parmesan

	In a large frying pan, bring 1/8 in. oil to medium heat. Add
	garlic and 1/2 in. slices of eggplant. Brown eggplant on both
	sides, adding more oil as needed to maintain the depth. Remove
	eggplant, add pepper and onion, cook about 3 min or so. Add
	tomatoes, seasonings, s&p to taste, simmer about 5 min.
	Alternate layers of pasta, eggplant, cheese, sauce in a greased
	1 1/2 qt. casserole. Cover tightly, bake @ 350 F about 30 min.
	4-6.