Post by JJ Judkins on Apr 27, 2011 9:23:27 GMT -6
* Exported from MasterCook *
Eggplant `Oreos'
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer Eggplant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- or 2 medium eggplant (look for ones that are as cylindrical as possible)
Salt
Olive oil
8 ounces goat cheese
2 tablespoons milk -- (2 to 3)
1/4 cup sun-dried tomatoes -- chopped
Salt and pepper
1/4 cup pesto sauce
Slice the eggplant into eight rounds about 3/8-inch thick. Liberally salt both sides, and place in colander 30-60 minutes. Rinse, and squeeze dry.
Heat broiler or grill to high. Brush both sides of eggplant rounds with olive oil, and broil or grill until cooked through and softened and just barely beginning to brown, 5 minutes or more per side. Let cool.
In a bowl, mix goat cheese with a tablespoon or two of milk to make cheese spreadable. Fold in chopped dried tomatoes and salt and pepper to taste.
Spread goat cheese mixture on one eggplant round, and top with another to make a "cookie." Repeat with rest of eggplant rounds.
Thin ΒΌ cup pesto sauce with enough olive oil to make a pourable mixture. Place one "oreo" on a serving plate, and drape with a tablespoon or two of pesto oil. Serves 4 as an appetizer.
Source:
"http://blogs.courier-journal.com/recipes/2010/10/06/eggplant-oreos/"
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Per Serving (excluding unknown items): 375 Calories; 28g Fat (65.5% calories from fat); 22g Protein; 11g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 372mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Eggplant `Oreos'
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer Eggplant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- or 2 medium eggplant (look for ones that are as cylindrical as possible)
Salt
Olive oil
8 ounces goat cheese
2 tablespoons milk -- (2 to 3)
1/4 cup sun-dried tomatoes -- chopped
Salt and pepper
1/4 cup pesto sauce
Slice the eggplant into eight rounds about 3/8-inch thick. Liberally salt both sides, and place in colander 30-60 minutes. Rinse, and squeeze dry.
Heat broiler or grill to high. Brush both sides of eggplant rounds with olive oil, and broil or grill until cooked through and softened and just barely beginning to brown, 5 minutes or more per side. Let cool.
In a bowl, mix goat cheese with a tablespoon or two of milk to make cheese spreadable. Fold in chopped dried tomatoes and salt and pepper to taste.
Spread goat cheese mixture on one eggplant round, and top with another to make a "cookie." Repeat with rest of eggplant rounds.
Thin ΒΌ cup pesto sauce with enough olive oil to make a pourable mixture. Place one "oreo" on a serving plate, and drape with a tablespoon or two of pesto oil. Serves 4 as an appetizer.
Source:
"http://blogs.courier-journal.com/recipes/2010/10/06/eggplant-oreos/"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 375 Calories; 28g Fat (65.5% calories from fat); 22g Protein; 11g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 372mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0