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Sliced eggplant: foundation for an appetizer or sandwich.

Smooth and creamy oven-roasted eggplant slices form a mellow base for bold cheeses and seasonings. Try slices crowned with tangy chevre cheese, dried tomatoes, and rosemary as a knife-and-fork appetizer or first course. Replace bread with roasted eggplant rounds for open-faced cheese-and-onion sandwiches lavished with a chunky, chili spiked avocado salsa. Once the eggplant is cooked, both dishes go together in a few minutes. Eggplant Appetizer with Chavre 1 medium-size (about 1 lb.) eggplant 3 tablespoons oil from dried

tomatoes packed in oil,

or olive oil 1/2 pound chbvre cheese, thinly sliced

cup drained dried tomatoes packed

in oil, cut in strips 1 tablespoon chopped fresh or dry

rosemary leaves Freshly ground pepper Fresh rosemary sprigs (optional) Trim off eggplant stem. Cut eggplant crosswise into 1/2-inch-thick slices. Lay slices in a single layer in a lightly oiled 10by 15-inch baking pan. Brush tops lightly with the oil. Bake in a 450' oven until browned and very soft when pressed, 20 to 25 minutes.

Divide cheese among eggplant slices, breaking it to fit on top of each round. Return to oven and continue baking until cheese is warm to touch, about 2 minutes. With a wide spatula, carefully transfer to a platter. Distribute tomatoes and chopped rosemary evenly over slices; sprinkle with pepper to taste. Drizzle any remaining oil over cheese. Garnish with rosemary sprigs. Serve warm or at room temperature. Makes 4 or 5 servings. Per servlng: 300 cal.; 9.7 g protein; 25 g fat; 11g carbo.; 543 mg sodium; 42 mg chol. Eggplant Sandwich with Avocado Salsa 1 medium-size (about 1 lb.) eggplant 2 to 3 tablespoons olive oil

pound sliced mcinster cheese 4 thin slices red onion, separated into

rings

Avocado salsa (recipe follows)

Fresh cilantro (coriander) sprigs Trim off eggplant stem. Cut eggplant crosswise into 1/2-inch-thick slices. Lay slices in a single layer on a lightly oiled 10- by 15-inch baking pan. Brush tops lightly with olive oil. Bake in a 450 deg oven until browned and very soft when pressed, 20 to 25 minutes. Top each eggplant slice with cheese, trimming slices to fit. Return to oven until cheese melts, about 3 minutes. With a wide spatula, carefully transfer rounds equally onto 4 dinner plates. Place 1/4 of the onion and 1/4 of the avocado salsa over each portion. Garnish with cilantro sprigs. Makes 4 servings. Per serving: 275 caL; 9.4 g protein; 22 g fat,- 14 g carbo.; 191 mg sodium; 22 mg chol. Avocado salsa. Peel, pit, and dice I large (about 1/2 lb.) firm-ripe avocado. Add 2 tablespoons lime juice; 1 medium-size firm-ripe tomato, cored and coarsely chopped; 2 tablespoons chopped fresh cilantro (coriander); and 1 to 2 tablespoons chopped fresh hot chili to taste.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Sep 1, 1990
Words:460
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