From the “Vegetarian Epicurean” cookbook (GREAT cookbook!)
submitted by Allie Jones
Ingredients:
1 very large or 2 smallish eggplants
1 tsp salt
2 eggs, beaten
2 tbsp melted butter (but I usually use 3)
Fresh-ground black pepper
~ 3 tbsp rather finely chopped onion
½ tsp crushed oregano
½ cup dry breadcrumbs (I use the italian ones)
2 large tomatoes, sliced thin
~3 oz cheddar cheese, grated
¼ cup parmesan cheese
paprika
Directions:
Peel and slice the eggplant(s) into about 1/2 inch slices. Put the slices in a big pot and fill water to point that all slices are covered, and add the salt and bring to boil. Cover tightly, and boil about 10 minutes and drain. Put in a mixing bowl and mash up the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and the breadcrumbs. Butter a shallow, 1.5 – 2 qt baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika (and also can sprinkle on some more bread crumbs if you like. Plus I also top with just a dash or two of nutmeg) and bake at 375 degrees for about 45 minutes. Serves about 6.
Saturday, October 15, 2011
Chili Nachos
Submitted by Kimberly Felix
Ingredients:
1 T olive oil
1 clove garlic pressed or diced
1 C grated zucchini
1 C diced green bell pepper
(Or adjust to your taste to equal 2 cups. I usually use no more that 1/3 cup of pepper because otherwise I think it takes over the flavor too much.)
1/2 C of your favorite salsa
1 can your favorite chili
grated cheese
Chips
Topping ideas:
sour cream
green onions
black olives
avocados/guacamole
Directions:
Heat olive oil in large skillet. Add garlic and stir about 30 seconds. Add veggies and saute until tender. Add salsa and stir til heated. Add chili and mix well. Let simmer about 10 minutes, stirring occasionally. Top with grated cheese. Serve when the cheese melts, either over chips or use chips to eat it. Top with your favorite toppings
Ingredients:
1 T olive oil
1 clove garlic pressed or diced
1 C grated zucchini
1 C diced green bell pepper
(Or adjust to your taste to equal 2 cups. I usually use no more that 1/3 cup of pepper because otherwise I think it takes over the flavor too much.)
1/2 C of your favorite salsa
1 can your favorite chili
grated cheese
Chips
Topping ideas:
sour cream
green onions
black olives
avocados/guacamole
Directions:
Heat olive oil in large skillet. Add garlic and stir about 30 seconds. Add veggies and saute until tender. Add salsa and stir til heated. Add chili and mix well. Let simmer about 10 minutes, stirring occasionally. Top with grated cheese. Serve when the cheese melts, either over chips or use chips to eat it. Top with your favorite toppings
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