EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
EGGPLANT MOUSSE FROM PHILADELPHIA
I love eggplant and this interesting recipe taken from "The Philadelphia Orchestra Cookbook", published in 1980, looks very tempting. You have to start a day before you wish to serve this dish.
Provided by Dan-Amer 1
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- The day before put the salted eggplant into a colander and weigh it down to press out bitter juices.
- The next day squeeze out as much juice as possible using your hands. In a large skillet heat the oil and cook the eggplant, onion, and garlic until soft and translucent, about 25 minutes over low heat. Purée this mixture in a blender or food processor with the nutmeg, thyme, basil, parsley, and the eggs. Season to taste with salt & pepper.
- Pour into an oiled soufflé dish and bake in a preheated 350 degree F oven for 45 minutes, or until a knife inserted in the center comes out clean.
- Serve with Hollandaise sauce, Tomato sauce, or freshly grated Parmesan as desired.
Nutrition Facts : Calories 267.4, Fat 17, SaturatedFat 3.2, Cholesterol 211.5, Sodium 78.5, Carbohydrate 22.4, Fiber 10.4, Sugar 9.3, Protein 9.8
EGGPLANT MOUSSE
Steps:
- The day before you plan to serve the mousse, place salted eggplant in colander and weight it down to press out bitter juices; let drain overnight in refrigerator. The next day, squeeze out as much juice as possible with hands. In large skillet, heat oil; add eggplant, onions and garlic and cook over low heat until mixture is soft and translucent, about 25 minutes. Puree mixture in blender or food processor with parsley, basil, thyme, nutmeg, salt and pepper to taste and eggs. Pour mixture into oiled soufflé dish and bake at 350 degrees about 45 minutes, or until knife inserted in middle of dish comes out clean. Serve with Hollandaise or tomato sauce or grated Parmesan cheese, if desired.
EGGNOG MOUSSE
Guests will always find room for this light, fluffy, mouthwatering mousse. It makes an elegant, refreshing finish for heavier meals-and it's also a great way to use up any extra eggnog in the fridge. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until sugar is dissolved. Transfer to a small bowl; stir in vanilla. Refrigerate until mixture begins to thicken., Beat mixture until light and fluffy. Beat in 3/4 cup whipped topping. Divide among 4 dessert dishes. Refrigerate until firm. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired.
Nutrition Facts : Calories 165 calories, Fat 6g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
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