Yummy recipe (and good for you low-carb folks)

[theworm[$]]

We went a few months ago to a dinner at the synagogue. They had an eggplant dish that was amazing! I found out the it was catered by a restaurant in town, so we went there last week. The eggplant wasn't on the menu, but the owner told us how to make it. It's super-dooper easy - super-dooper delicious (I think that even folks who don't like eggplant will really like this - Lynn you could try it for your family) - and is no-carb (I think)

It's so easy it's frightening.

Peel eggplant and slice to about 1/4 inch.

Heat oil. You're not actually going to cook the eggplant in the oil - it's more like a quick dip. You're going to fry it literally for less than a minute. The idea is to change the fiber make-up of the eggplant to it will bake softer. I fried each side of the eggplant for about 15-20 seconds - just dip it in, turn it over, take it out.

Drain the eggplant on paper towels. This is the tricky part. Eggplant will soak up oil like a sponge, so you want to use a LOT of paper towels and drain it really really well. The oil will soak out along with the bitter juices - don't skimp on the paper towels. I didn't drain enough and my finished dish was a bit oily.

put the eggplant in a baking dish.

Cover with a layer of fresh baby spinach (I don't like spinach, but this is so good - trust me!)

Cover with a layer of tomatoes. You can use fresh or canned (but drain them if you use canned). I used canned chopped tomatoes - the kind seasoned with onion and garlic.

Generously salt and pepper

Cover with chopped nuts. The chef says you can use any nuts you like, but I would recommend chopped walnuts.

Layer like a lasagna - eggplant, spinach, tomatoes, salt/pepper, nuts until you're done.

Then cover and back at 350 for 2-3 hours.

It's better if you cool it and then reheat it later.

Thats the whole thing. It's really really delicious, and other than the pain of frying, it's very simple to make.

[conradd]

That looks delicious. Thanks!

[mtomm[$]]

It does sound yummy.

Where's the cheese? I'm not sure I can layer anything without cheese!

[jgibson2[$]]

Margo,
It would probably go really well with Feta cheese. That would pretty much guarantee that I'd be the only one at my house eating it -- with the possible exception of my 12 year old, but I think I may make this and take it in to work. It will keep me from nibbling on the unhealthy, high salt, high carb snacks that are always around the place.

[mjfrombuffalo[$]]

2-3 hours

?!

[pluckyduck]

I want this!

I am saving it. My stoopid family thinks eggplant is poison, stoopid DH's fault, but I want this.

Yum!

[lynnzop[$]]

What size baking dish?

I do think I'll give it a try....and like Judy, I'll probably make it and end up taking it to work (wonder if you could freeze the leftovers?) and letting the boys eat PB&J if they don't like it.

[mtomm[$]]

lynnzop said

What size baking dish?

I do think I'll give it a try....and like Judy, I'll probably make it and end up taking it to work (wonder if you could freeze the leftovers?) and letting the boys eat PB&J if they don't like it.

Sounds like several of us will be using it for lunches.

[pluckyduck]

mtomm said

Sounds like several of us will be using it for lunches.

Sounds like we need to make one really big dish and just share it between ourselves. Let everybody's family eat PB & J that day.

(stoopid families! Eggplant good!)

[magenta321]

Haha, count me in too! I want to make it but Kevin HATES spinach. Nevermind that he buys food with it in it all the time. If I serve it to him he thinks I'm trying to poison him. Go figger.

I'll share in the EA family style eggplant!

[jgibson2[$]]

I told Bob I wanted to make this and he didn't gag. He didn't sound excited either, but I think he might just eat it. He'd probably want bacon in it, though.

[lynnzop[$]]

jgibson2 said

He'd probably want bacon in it, though.

Well, at least it would still be low carb.....

[theworm[$]]

At the dinner it was served without cheese, but at home we sprinkled Parmesan on top when we served it.
I do think that cooking it with Feta would be amazing!!!!

We made it in a big casserole. We used 2 eggplants, but depending on how much you make, just find a baking dish that works - or split it into two.

This is really so incredibly yummy!

And yes, MJ - it bakes for 2-3 hours so the eggplant gets really soft and flavorful (nothing worse than undercooked eggplant!).
When I got the recipe, I was surprised to hear that there was spinach in it. It doesn't have a spinach flavor. Honestly, there is something just so incredibly delicious about the combination off the eggplant and the walnuts.

Hope you all like it as much as we do!

[Helen_B[$]]

This sounds incredibly delicious. I may just try it out on all the family that will be around before and after J's wedding. The less people who like it, the more for me and Michelle. Oh, yeah.

[theworm[$]]

we just made another big batch, and this time, on Judy's suggestion, added some Feta. We probably won't eat it till tomorrow night because it's better re-heated, but I'm looking forward to eating it again!!

[emeleel]

I was reminded of this thread when I saw a recipe in Better Homes & Gardens today. Eggplant Relish:



Eggplant Relish

Prep: 30 min.
Bake: 1 hr.
Cool: 8 hr.
Stand: 8 hr.

View Nutrition Facts

Ingredients

• 1/4 cup golden raisins
• 3 Tbsp. cider vinegar
• 1 large eggplant (about 1-1/2 lb.)
• 1 large yellow onion, chopped
• 1 medium green and/or red sweet pepper, chopped
• 3 Tbsp. olive oil
• 1 jalapeño pepper, seeded and finely chopped
• 1-1/2 tsp. finely chopped garlic
• 1 medium tomato, chopped
• 4 tsp. honey
• 2 Tbsp. finely chopped flat-leaf parsley
• Toasted baguette slices (optional)

Directions

1. Preheat oven to 375 degrees F. In nonreactive saucepan combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.

2. With tip of knife pierce eggplant in 5 or 6 places. Place on foil-lined 15x10x1-inch baking pan. Roast for 1 to 1-1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool on baking sheet. When cool enough to handle, cut eggplant in half lengthwise; scoop out flesh. Coarsely chop flesh; set aside.
3. In 10-inch skillet cook onion and sweet pepper in hot oil 5 minutes, or until tender. Stir in jalapeño, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato, and honey. Bring to simmer and cook 5 minutes; cool. Season with salt and pepper. Cover and refrigerate at least 8 hours or overnight.
4. To serve, let stand at room temperature 30 minutes. Stir in parsley. Serve with toasted baguette slices. Makes 3 cups.









http://www.bhg.com/recipes/recipedet...cipeId=R119193

[jgibson2[$]]

Got it cooking now.

Went to store on Saturday, bought eggplant, feta cheese, walnuts.

Checked pantry this morning, found tomatoes.

Looked in refrigerator, no spinach.

fried eggplant,left it and canned tomatoes to drain, went to store, bought baby spinach.

Came home, chopped walnuts, assembled casserole, covered. Placed in oven. Looked up, saw baby spinach on counter.

We'll be having spinach salad with our eggplant casserole. I'll let you know how it goes.

[magenta321]

I am excited to hear how it comes out, Judy. I was thinking maybe I should try it without spinach. I love the spinach but Kevin will think I'm trying to poison him. I wonder if you could use another cheese other than feta... I like feta so long as I don't know it's there... but since I'm not making it, that won't be possible, lol

[theworm[$]]

I hope you like it Judy!