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2 md Eggplants

Olive oil 1 md Tomato, chopped

Salt & Pepper 1/4 ts Allspice

1/2 ts Parsley

1 tb Currants, soaked in cold

-water 30 minutes 1 Clove garlic

1 Bay Leaf

Cut the stems off the eggplants but do not peel. Cut several length-wise slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook over medium low heat until the mixture breaks down to almost a puree. Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife. Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic & bay leaf to the oil. Cover the dish and cook over very low heat for an hour or until eggplants are very soft. Turn them every 15 minutes. WHen done, pour off excess oil and strain and store for re-use. Cool and refridgerate eggplants overnight. Serve cold with thin slices.

1 md Eggplant

3 md Green onions, finely chopped

1 lg Tomato, peeled & chopped

1 sm Clove garlic, finely chopped

1/2 Stalk celery, finely chopped

1 tb Fresh lemon juice or vinegar

1 tb Vegetable oil

1/2 ts Salt

1/4 ts Freshly ground pepper

Eggplant dip is popular in many Mediterranean countries. In the West it is often called poor man’s caviar. It’s good with raw vegetable dippers or on crisp Melba toast. Prick whole eggplant in several places with a fork. Place in a baking pan and bake in 400 F oven for 30 minutes. Cool, peel and chop finely. (A blender or food processor can be used but avoid overprocessing. Dip is best when it has some crunch.) Combine eggplant, onions, tomato, garlic and celery. Add lemon juice, vegetable oil, salt and freshly ground pepper. Cover tightly and refrigerate for several hours to blend flavors. 2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Dec 93.

1 ea Eggplant; Md, About 1 Lb.

2 ea Cloves Garlic

1/2 t Soy Sauce

2 tb Olive Oil

1 tb Lemon Juice

1 c Fresh Tomato; Chopped

2 tb Green Onion; Diced, Use All

2 tb Fresh Parsley; Minced

1 tb Fresh Basil; Chopped, OR

1 t Dried Basil; Crushed

Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add all of the other ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers

3 Eggplants

3 Garlic cloves; minced

1/3 c Olive oil

1 tb Minced parsley

-(or Onion, Basil or - Anchovies) 1 Lemon, juice only

Salt and pepper This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch. HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil. Add the parsley, lemon juice, salt and pepper. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

3 Eggplants

3 Garlic cloves; minced

1/3 c Olive oil

1 tb Minced parsley

-(or Onion, Basil or - Anchovies) 1 Lemon, juice only

Salt and pepper This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch. HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil. Add the parsley, lemon juice, salt and pepper.

2 Medium eggplants

1/2 c Vegetable stock

2 Onions, sliced

1 c Diced celery

3/4 c Tomato puree

1/2 c Vinegar

2 tb Sugar

2 tb Capers

4 tb Raisins or currants, plumped

In hot water Salt & pepper Preheat oven to 400F. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35-45 minutes. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. Place the cubes in a strainer or drainer. In a large saute pan over moderate heat, bring the stock to a boil. Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar, and simmer a few minutes. Stir in ther eserved eggplant, capers, and raisins and warm through. Adjust the seasoning with salt and pepper. Serve at room temperature. This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired.

3 lg Eggplants

Coarse salt Olive oil 2 lb Ripe tomatoes

3 ea Garlic cloves, chopped

2 tb Parsley, chopped

1 tb Lemon juice

1/8 ts Sugar

Salt & pepper Parsley to garnish Cut unpeeled eggplants into 1/2″ diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth. Heat enough olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often till tender. Remove from pan & drain. Plunge tomatoes into boiling water for a few seconds, peel & deseed. Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper. Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs.

———-FILLING————– 1 md Fine chopped onion

2 tb Olive oil

1 md Size sweet red pepper cored

Seeded and cut into 1/2 Inch dice 1 pk (10-oz) frozen chopped

Spinach thawed and squeezed Dry 1 ts Grated lemon rind

1/4 ts Salt

1/8 ts Sugar

1/8 ts Pepper

3/4 c Ricotta cheese drained

—————-ROULADE————— 1/4 c (1/2 stick) unsalted

Butter 1/3 c Unsifted all purpose

Flour 1 1/3 c Warmed milk

1/4 ts Pepper

6 Separated eggs

1 1/4 c Grated parmesan cheese

1 Egg white

FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to 400 degrees. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line

bottom withw ax paenly.~ 2. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.~ 3. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed pinto beans on the side.~

1 lb Package Egg Roll Skins

Egg Beaten Enough Oil To Deep-fry 1 c Diced Roast Pork

1/2 c Cooked And Diced Shrimp

1/4 c Water Chestnuts

1/4 c Shredded Bamboo Shoots

2 c Chopped Bean Sprouts, Fresh

2 Green Onion, Finely Chopped

4 Fresh Mushroom Chopped

1/2 ts Sugar

2 tb Soy Sauce

1 tb Sesame Oil

Salt And Pepper To Taste Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce and sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.

1 lb Package egg roll skins

Egg beaten Enough oil to deepfry 1 c Diced roast pork

1/2 c Cooked and diced shrimp

1/4 c Water chestnuts

1/4 c Shreded bamboo shoots canned

2 c Chopped bean sprouts fresh

2 Green onion; finely chopped

4 Fresh mushroom chopped

1/2 ts Sugar

2 tb Soy sauce

1 tb Seseme oil

Salt and pepper to taste Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.