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  Recipe Home » Vegetables » Eggplant "Coucharas"
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  Eggplant "Coucharas"
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 202
Ingredients:
2 medium Eggplants (smooth skin)
3 cl Garlic, mashed
3 Eggs, beaten
2 1/2 cup Grated cheddar cheese
1/4 cup Matzo or bread crumbs
2 tbsp Olive oil
Salt and pepper, to taste
Freshly-grated nutmeg
Instructions:
Stem the eggplants and cut each into half, lengthwise. Cut each half
crosswise, into 4 chunks. In covered saucepan, simmer chunks in
water to cover for 15 minutes. Drain and set aside to cool. Then,
separate pulp from skin, taking care not to tear skin. Reserve skin.*

In a bowl, vigorously mash pulp with garlic. Mix in remaining
ingredients, except for 1/2 cup of the cheddar cheese and the nutmeg.
Combine thoroughly. Add more matzo or bread crumbs, if mixture seems
too thin.

Mound skins with mixture,* place on well-oiled baking sheet. Sprinkle
with a little of the reserved cheese and a bit of ground nutmeg. Bake
in preheated 350 degree oven for 20 minutes, or until golden brown on
top.

*or pile mixture on small, individual gratin dishes

VARIATION:

Makes a beautiful fritada by adding 8 oz. of cottage cheese to filling
mixture. Line a 9x13 glass dish OR a fritada pan with the skins,
shiny side down. Spread mixture evenly over the skins. (You don't
have to use the skins, if you wish.) Sprinkle with the remaining 1/2
cup of grated cheddar, plus a light dusting of ground nutmeg. Bake in
a preheated 350 degree oven for
1 hour.

Both variations excellent with Mediterranean meals, particularly
marinatedm roasted Leg of Lamb Patricia McGibbony-Mangum
pmangum@primenet.com
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