Guest guest Posted October 21, 1999 Report Share Posted October 21, 1999 * Exported from MasterCook * Eggplant Monte Cristo Recipe By :Essentially Eggplant, Fisher Books, 1996, ISBN 1-55561-1117 Serving Size : 3 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Long, Thin Eggplants -- Peeled Salt 1 Cup Flour 2 Eggs 1 Tbsp Oil -- * see note Warm Water 9 Oz Feta Cheese 3 Tbsp Capers, Drained 1/4 Tsp Garlic Powder -- * Oil For Frying sliced stuffed olives for garnish I use fresh minced garlic and have never used capers. The amount of feta is way too much - i only used about 5 oz. Cut eggplants crosswise into 1/2 inch slices. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with a paper towel. Combine flour, eggs, oil and enough warm water to make a thick batter. Combine cheese, capers and garlic powder. Heat oil. Make a sandwish with a thin layer of cheese mixture between two slices of eggpant. Press together and sprear with a fork. Dip into batter. Cook 3-4 minutes in very hot oil. Place on paper towels to drain. Repeat with remaining ingredients. Cut in half and garnish with olives. Serve hot. - - - - - - - - - - - - - - - - - - - Per serving: 460 Calories (kcal); 26g Total Fat; (51% calories from fat); 20g Protein; 36g Carbohydrate; 200mg Cholesterol; 987mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Posted to RecipeLu on 5-19-99 Posted to Grans on 9-7-99 - think the amount of feta is terribly wrong - it doesn't take more than a couple oz of feta Posted to Veg-Rec on 10-21-99 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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