Guest guest Posted October 21, 1999 Report Share Posted October 21, 1999 * Exported from MasterCook * Eggplant Parcels With Tomato And Basil Recipe By :Essentially Eggplant, Fisher Books, 1996, ISBN 1-55561-1117 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Eggplant Salt And Pepper To Taste 14 Oz Tomatoes 2 Roasted Green Chile Peppers -- Peeled And Sliced 1 Cup Butter -- Cut Into Pieces 1 Bulb Garlic 3 Cups Water chopped fresh basil Cut ends from eggplant. Make 2 long slits in one side of each, about three-quarters deep. Season with salt and pepper; drain in a colander for 20 minutes. Pat dry with paper towels. Cut tomatoes in half and then into 1/2 inch slices. Stuff slites in eggplants with half-circles of tomato and slices of chile pepper. Place in a Dutch oven or heavy skillet. Add butter, the whole garlic bub, water and 1/2 to 1 tsp salt. Cover and cook over low heat for 30 minutes. Remove eggplants. Set aside and keep warm. Simmer cooking liquid until it becomes syrup-like. Transfer eggplants to serving dish. Cover with pan juices and spinrkle with basil. Carefully separate garlic cloves and use as garnish. Serve hot. - - - - - - - - - - - - - - - - - - - Per serving: 451 Calories (kcal); 46g Total Fat; (89% calories from fat); 2g Protein; 10g Carbohydrate; 124mg Cholesterol; 485mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates NOTES : Posted to RecipeLu on 5-24-99; Posted to Veg-Rec on 10-21-99 Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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