Eggplant "Coucharas"

Title:
Eggplant "Coucharas"

Yield:
6 To 8

Categories:
Vegetables,
Side
Dishes,
Dish




Ingredients:





     2 md Eggplants (smooth skin)


     3 cl Garlic, mashed


     3    Eggs, beaten


 2 1/2 c  Grated cheddar cheese


   1/4 c  Matzo or bread crumbs


     2 tb Olive oil


          Salt and pepper, to taste


          Freshly-grated nutmeg






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini