Moosewood: Moussaka-Style Stuffed Eggplant

[Guest guest]

Here's another Greek-style recipe for you, Karen.

Ellen

 

* Exported from MasterCook Mac *

 

Moussaka-Style Stuffed Eggplant

 

Recipe By : Moosewood Restaurant New Classics, page 350

Serving Size : 4 Preparation Time :0:00

Categories : * checked Show Stoppers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 eggplants

- (1 to 1 1/4 pounds each)

3 tablespoons olive oil

1 cup chopped onions

2 garlic cloves -- minced or pressed

1/2 teaspoon ground cloves

3/4 teaspoon ground cumin

3/4 teaspoon ground cinnamon

1 pinch cayenne

1 3/4 cups canned tomatoes with juice -- chopped

- (14.5-ounce can)

1 cup chopped green bell peppers

1 cup chopped mushrooms

1 teaspoon salt

1/4 teaspoon ground black pepper

1 cup bread crumbs -- *

1 3/4 cups ricotta cheese -- (15 ounces)

2 egg whites

1 cup grated Parmesan cheese

 

* Pulverize stale or lightly toasted whole wheat, sourdough, or

French bread in a blender or food processor.

 

Greece stretches south into the Aegean and Mediterranean Seas,

tantalizingly close to North Africa and just a brief cruise eastward

from Italy and France. Inspired by a classic Greek casserole, this

dish is a lively blend of these nearby culinary influences.

 

The spices are typical of the Near East and North Africa. The cheeses

are Italian. The vegetables are favorites throughout the region. The

custard of whipped egg whites in the topping hints at a French

souffle. Lovers of feta cheese should feel free to add a bit to the

topping or crumble it with the Parmesan to sprinkle on top. Serve the

egg- plants on a bed of orzo, couscous, or conchigliette and garnish

with strips of roasted red pepper or sprigs of fresh dill.

 

Serves 4

Preparation time: 45 minutes

Final baking time: 30 minutes

 

Preheat the oven to 400F. Lightly oil a baking tray.

 

Slice the eggplants ill half lengthwise. Score the flesh of each half

with a paring knife, being careful not to pierce the skin. Use a

spoon to scoop out the flesh and leave about a 1/2-inch-thick shell.

Reserve the flesh to use in the filling.

 

Brush the eggplant shells with 1 tablespoon of the oil and sprinkle

them lightly with salt. Place face up on the prepared baking tray and

bake for about 20 minutes, until very tender.

 

Meanwhile, heat the remaining oil in a nonreactive saucepan. Saute

the onions until translucent, 8 to 10 minutes. Add the garlic,

cloves, cumin, cinnamon, and cayenne and continue to saute for about

1 minute. Cut the reserved eggplant flesh into small cubes and add

them. Saute for about S minutes, stirring frequently. Add the

tomatoes, bell peppers, and mushrooms. Bring to a simmer and cook for

10 minutes, stirring occasionally. Remove from the heat and mix in

the salt, black pepper, bread crumbs, and 3/4 cup of the ricotta

cheese. Set the filling aside.

 

When the eggplant shells are done, remove them from the oven and

reduce the temperature to 350F. In a mixing bowl, beat the egg whites

until they are stiff and fold them into the remaining cup of ricotta

cheese.

 

Fill each shell with 1 1/4 cups of the vegetable filling. Evenly

cover with the ricotta custard and then the grated cheese. Return the

baking tray of stuffed eggplant to the oven and bake for about 30

minutes, until puffed and lightly golden on top.

 

PER 2O-OUNCE SERVING: 597 CALORIES, 35 G PROTEIN, 31.6 G FAT, 46.8 G

CARBOHYDRATES, 13.6 G SATURATED FATTY ACIDS, 59.5 MG CHOLESTEROL,

1,691.3 MG SODIUM, 8.4 G TOTAL DIETARY FIBER

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 595 Calories; 34g Fat (51%

calories from fat); 31g Protein; 44g Carbohydrate; 74mg Cholesterol;

1363mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 3 1/2 Lean Meat; 3 Vegetable; 4 1/2 Fat

 

 

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