Enchilada Bake

Enchilada Bake
Serves 10
Beans, Onions, Garlic, Mushrooms, Bell Peppers with Mexican Spices and Italian chesses.
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Prep Time
30 min
Prep Time
30 min
280 calories
42 g
9 g
7 g
10 g
3 g
163 g
450 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
163g
Servings
10
Amount Per Serving
Calories 280
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 9mg
3%
Sodium 450mg
19%
Total Carbohydrates 42g
14%
Dietary Fiber 4g
18%
Sugars 2g
Protein 10g
Vitamin A
11%
Vitamin C
17%
Calcium
10%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 oz Beans, canned
  2. 1/2 ea Onions, chopped
  3. 1 ea Garlic cloves, crushed
  4. 1/2 cn Mushrooms
  5. 1/2 ea Bell peppers
  6. 14 oz Tomatoes, canned
  7. 1 tb Chili powder
  8. 1 ts Cumin, ground
  9. 1/2 c Wine, red
  10. 8 ea Tortillas
  11. 1/4 c Mozzarella, shredded
  12. 1/2 c Ricotta
  13. 1/4 c Yogurt
  14. 6 ea Black olives
Instructions
  1. Slice mushrooms. Chop green pepper. Saute onion, garlic,
  2. mushrooms, and pepper. Add beans, tomatoes, spices, and
  3. wine. Simmer gently 30 minutes. Preheat oven to 350. Mix
  4. ricotta and yogurt. In oiled 1-1/2-qt casserole, layer
  5. tortillas, sauce, cheese, and cheese-yogurt mixture.
  6. Repeat until all ingredients are used, ending with layer
  7. of sauce. Top with cheese-yogurt mixture and black olives.
  8. Bake 15-20 minutes.
beta
calories
280
fat
7g
protein
10g
carbs
42g
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Elegant Chestnut Soup

Elegant Chestnut Soup
Serves 6
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Prep Time
1 hr
Prep Time
1 hr
219 calories
43 g
0 g
4 g
3 g
0 g
213 g
72 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
213g
Servings
6
Amount Per Serving
Calories 219
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 72mg
3%
Total Carbohydrates 43g
14%
Dietary Fiber 4g
16%
Sugars 11g
Protein 3g
Vitamin A
1%
Vitamin C
33%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 c Chestnuts, roasted & peeled
  2. 1 tb Oil
  3. 1/2 c Onion, finely chopped
  4. 1/4 c Celery, chopped
  5. 2 1/4 c Water
  6. 3/4 c Apple juice
  7. 1 ts Tamari
  8. 1 Vegetable bouillon cube
Optional
  1. 1 ds Nutmeg
Instructions
  1. * To roast chestnuts: Choose fresh, firm, unwrinkled
  2. chestnuts with no signs of mold. On the flat side of each
  3. chestnut make 2 cuts with a small, sharp knife, from one
  4. end to the other in the shape of an X. Place the
  5. chestnuts, cut side up, on a low baking sheet with a thin
  6. layer of water on the bottom. Bake the chestnuts for 20-25
  7. minutes at 350F until browned and the cuts peel back
  8. naturally from the heat. Test one chestnut to be sure its -
  9. inchmeat-inch is tender. When tender, remove from oven,
  10. cool only slightly, peel and enjoy or use in recipes. Some
  11. people like to boil the cut chestnuts for easier peeling.
  12. This is okay, though some nutrients and flavour will be
  13. lost.
  14. Prepare chestnuts. Peel off the outer shell and the fuzzy
  15. skin before using the inner chestnut meat.
  16. Heat the oil until hot and saute the onion until semi-
  17. tender. Add the celery and saute until both are very
  18. tender. Blend the water and apple juice with the chestnuts
  19. and all the remaining ingredients*. Simmer everything on
  20. low to medium heat (do NOT boil!) for about 15-20 minutes
  21. or until hot throughout and the flavours mingle. Enjoy
  22. this rich and tantalizing soup with extra chopped or
  23. ground nuts as a garnish.
  24. Keeps 4-6 days refrigerated.
  25. *Two vegetable bouillon cubes may be used instead of the
  26. tamari or miso. Also, 1/2 cup applesauce and 2 1/2 cups
  27. water can be used instead of the juice and 2 1/4 cups
  28. water.
beta
calories
219
fat
4g
protein
3g
carbs
43g
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Eight Great Peanut Butter Sandwiches

Eight Great Peanut Butter Sandwiches
Serves 2
Here is a collection of 8 great Peanut Butter sandwiches. It has both Vegan and Vegetarian Sandwiches.
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Prep Time
10 min
Prep Time
10 min
1722 calories
96 g
105 g
136 g
56 g
38 g
541 g
819 g
49 g
1 g
87 g
Nutrition Facts
Serving Size
541g
Servings
2
Amount Per Serving
Calories 1722
Calories from Fat 1153
% Daily Value *
Total Fat 136g
209%
Saturated Fat 38g
192%
Trans Fat 1g
Polyunsaturated Fat 36g
Monounsaturated Fat 51g
Cholesterol 105mg
35%
Sodium 819mg
34%
Total Carbohydrates 96g
32%
Dietary Fiber 20g
81%
Sugars 49g
Protein 56g
Vitamin A
32%
Vitamin C
19%
Calcium
92%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
1st Sandwich
  1. 2 tb Peanut butter
  2. 2 tb Sesame tahini
  3. 1 tb Sunflower seeds
  4. 2 Figs, chopped
2nd Sandwich
  1. 2 tb Peanut butter
  2. 1/4 c Celery, chopped
  3. 2 tb Yogurt
  4. 2 tb Peanuts, chopped
3rd Sandwich
  1. 2 tb Penut butter
  2. 2 tb Cheddar cheese or tofu cheese grated
4th Sandwich
  1. 1/4 c Tahini
  2. 1/4 c Penut butter
  3. 1/4 c Raisins
  4. 2 tb Milk powder
5th Sandwich
  1. 2 tb Peanut butter
  2. 1/2 Banana; mashed
  3. 2 tb Non-fat milk powder
  4. 1/2 ts Vanilla
6th Sandwich
  1. 2 tb Peanut butter
  2. 1/4 c Alfalfa sprouts
  3. 1 tb Sesame seeds
  4. 8 To 10 slices cumumber
  5. 1 ts Mayonnaise
7th Sandwich
  1. 2 tb Peanut butter
  2. 2 tb Raisins
  3. 1/4 c Apple, chopped
8th Sandwich
  1. 8 oz Tofu, mashed
  2. 1/4 c Peanut butter
  3. 1 Banana
  4. 1 ts Lemon juice
Instructions
  1. These spreads are best cold. Enjoy!
beta
calories
1722
fat
136g
protein
56g
carbs
96g
more
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Egyptian Lentils

Egyptian Lentils
Serves 8
Rice, Macaroni, and Lentil cassarole.
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Prep Time
1 hr
Prep Time
1 hr
316 calories
55 g
0 g
6 g
11 g
0 g
166 g
9 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
166g
Servings
8
Amount Per Serving
Calories 316
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 9mg
0%
Total Carbohydrates 55g
18%
Dietary Fiber 9g
36%
Sugars 4g
Protein 11g
Vitamin A
23%
Vitamin C
72%
Calcium
3%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c Lentils
  2. 2 Fresh chili peppers
  3. 1 1/2 c Regular rice
  4. 1 1/2 c Tomato sauce
  5. 1 c Elbow macaroni
  6. 2 tb Vinegar
  7. 3 tb Oil
  8. 1 lg Onion
Instructions
  1. Place lentils in a saucepan and cover by 1-inch. Turn heat
  2. to high, bring to a boil, turn down heat to simmer, and
  3. cook covered for 35 minutes or until tender. Drain and
  4. transfer to a large bowl. Set aside.
  5. Bring 3 cups of water to a boil, add rice turn down to
  6. simmer for 20 minutes and fluff up rice with a fork and
  7. add to lentils. Boil 2 quarts of water, add elbow macaroni
  8. and cook until tender. Add to lentils.
  9. In a small skillet add 1 tbl of oil and saute finely
  10. chopped peppers for 2 minutes. Add the tomato sauce, 1/2
  11. cup of water, and the vinegar, bring to a boil and simmer
  12. for 5 minutes.
  13. In another skillet heat 2 tbls oil, add onions and saute
  14. until brown around the edges. Garnish lentil mixture with
  15. the onions and pour the tomato sauce over all. Serve
  16. immediately.
beta
calories
316
fat
6g
protein
11g
carbs
55g
more
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Eggplant-Filled Ravioli With Tomato Cream Sauce

Eggplant-Filled Ravioli With Tomato Cream Sauce
Serves 8
This recipe takes a while to make, just like anything else that is good, it takes time but is well worth the effort!
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Total Time
2 hr
Total Time
2 hr
548 calories
66 g
136 g
25 g
13 g
13 g
351 g
227 g
8 g
0 g
11 g
Nutrition Facts
Serving Size
351g
Servings
8
Amount Per Serving
Calories 548
Calories from Fat 217
% Daily Value *
Total Fat 25g
38%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 136mg
45%
Sodium 227mg
9%
Total Carbohydrates 66g
22%
Dietary Fiber 6g
23%
Sugars 8g
Protein 13g
Vitamin A
23%
Vitamin C
37%
Calcium
14%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Filling:
  2. 1 md Eggplant
  3. Salt
  4. 2 tb Olive oil
  5. 1 sm Onion, chopped
  6. 2 c Garlic, minced
  7. 2 tb White wine, dry
  8. 2 tb Parsley, fresh, minced
  9. 1 tb Basil, fresh, minced or 1 tsp. dried, crumbled
  10. Freshly ground pepper
  11. Pasta:
  12. 3 c Flour, all-purpose
  13. 3 Eggs
  14. 1/2 ts Salt
  15. 3 tb Water, (about)
  16. Sauce:
  17. 1/2 c Madeira
  18. 1/4 c White wine, dry
  19. 3 tb Shallots, minced
  20. 2 c Whipping cream
  21. 1/4 ts Lemon peel, grated
  22. 1 c Tomatoes, Italian plum, peeled, seeded and chopped or
  23. drained chopped canned Italian plum tomatoes
  24. Minced fresh basil
Instructions
  1. For Filling:
  2. Peel eggplant and slice 1/2-inch thick. Salt generously on
  3. both sides. Drain on paper towels 45 minutes. Pat dry with
  4. paper towels. Cut eggplant into 1/2-inch cubes. Heat oil
  5. in heavy large skillet over medium heat. Add onion and
  6. garlic and saute until soft, about 5 minutes. Add eggplant
  7. and saute until beginning to turn golden brown, about 15
  8. minutes. Stir in wine, parsley and basil, scraping up
  9. browned bits. Cover and cook until eggplant is tender,
  10. about 3 minutes. Season with salt and pepper. Transfer to
  11. processor or blender and puree until smooth. Cool
  12. completely.
  13. For Pasta:
  14. Combine flour, eggs and salt in processor and mix well.
  15. With machine running, add just enough water through feed
  16. tube to form ball. Remove from processor. Cover dough and
  17. let rest for 30 minutes. (Pasta dough can also be made by
  18. hand.)
  19. Cut dough into 4 pieces. Flatten 1 piece (keep remainder
  20. covered), then fold in thirds. Turn pasta machine to
  21. widest setting and run dough through several times until
  22. smooth and velvety, folding before each run and dusting
  23. with flour if sticky. Adjust machine to next narrower
  24. setting. Run dough through machine without folding.
  25. Repeat, narrowing rollers after each run, until pasta is
  26. 1/16 to 1/8-inch thick, dusting with flour as necessary.
  27. Line baking sheets with towels. Set sheet of dough on work
  28. surface. Place about 1-1/2 teaspoons filling at 2-inch
  29. intervals along sheet. Roll second piece of dough. Set
  30. atop first sheet. Press down around filling to force out
  31. air and seal dough. Cut into 2-inch squares. Arrange on
  32. prepared sheets. Repeat with remaining dough and filling.
  33. Cover with towel.
  34. For Sauce:
  35. Combine Madeira, wine and shallots in heavy small
  36. saucepan. Boil until reduced to 1/4 cup, about 4 minutes.
  37. Add cream and peel and boil 5 minutes, stirring
  38. occasionally. Stir in tomatoes. Season with salt and
  39. pepper.
  40. Cook ravioli in large pot of boiling water until just
  41. tender but still firm to bite, about 4 minutes for fresh.
  42. Remove with slotted spoon; drain. Divide among plates.
  43. Spoon sauce over. Garnish with basil. Serve immediately.
  44. Serves 6.
  45. Do Ahead Hints:
  46. * Ravioli can be prepared one day ahead and refrigerated
  47. or one month ahead, wrapped tightly and frozen. Do not
  48. thaw before cooking.
  49. * Sauce can be prepared one day ahead; refrigerate.
  50. Even Easier:
  51. * Purchase sheets of fresh pasta for the ravioli or buy
  52. prepared ravioli to serve with the tomato cream sauce here.
beta
calories
548
fat
25g
protein
13g
carbs
66g
more
Vegipes! http://vegipes.com/


Eggplant/Swiss Cheese Casserole

Eggplant/Swiss Cheese Casserole
Serves 8
This Cassarole can be made with either Eggplant or Zucchini.
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Prep Time
30 min
Prep Time
30 min
343 calories
16 g
63 g
22 g
23 g
12 g
232 g
499 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
232g
Servings
8
Amount Per Serving
Calories 343
Calories from Fat 190
% Daily Value *
Total Fat 22g
33%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 63mg
21%
Sodium 499mg
21%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
16%
Sugars 6g
Protein 23g
Vitamin A
22%
Vitamin C
17%
Calcium
64%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c Onion, chopped
  2. 1 tb Vegetable Oil
  3. 6 oz Can Tomato Paste
  4. 1 3/4 c Water
  5. 2 ts Dried Oregano
  6. 1/4 c Parsley Leaves, freshly chopped -or- 2 tb Dried Parsley Flakes
  7. 1/2 ts Salt
  8. 1 lg Eggplant -or- Zucchini
  9. 1 lb Swiss Cheese, sliced
  10. 1 1/2 c Dry Bread Cubes
  11. 1 c Parmesan Cheese, grated
Instructions
  1. Saute the onion in the oil in a saucepan until the onion
  2. is tender. Add the tomato paste, water, oregano, parsley
  3. and salt. Simmer over low heat for 10 minutes. Cut the
  4. eggplant (or zucchini) into 1/4-inch-thick slices.
  5. Arrange one layer of eggplant slices in the bottom of a
  6. lightly-oiled 9- by 13 inch baking pan. Pour on about 1/3
  7. cup of the tomato sauce. Top with the Swiss cheese slices.
  8. Add another layer of eggplant slices and pour on about 1/2
  9. cup of the tomato sauce. Combine the rest of the sauce
  10. with the bread cubes and spoon over the eggplant. Sprinkle
  11. on the Parmesan Cheese. Bake in a 325-degree oven for
  12. about 25 minutes.
beta
calories
343
fat
22g
protein
23g
carbs
16g
more
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Eggplant Yeast Bake

Eggplant Yeast Bake
Serves 8
Nutritional yeast, Tamari, Onions, and Garlic with Eggplant.
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Prep Time
1 hr
Prep Time
1 hr
155 calories
17 g
0 g
8 g
8 g
1 g
174 g
667 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
174g
Servings
8
Amount Per Serving
Calories 155
Calories from Fat 66
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 667mg
28%
Total Carbohydrates 17g
6%
Dietary Fiber 7g
28%
Sugars 4g
Protein 8g
Vitamin A
1%
Vitamin C
8%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tb Oil
  2. 2 ea Garlic cloves, diced
  3. 3 lg Onions, sliced
  4. 4 tb Tamari
  5. 1/2 ts Garlic powder
  6. 1/2 ts Basil
  7. 1/2 ts Salt
  8. 3 tb Whole wheat flour
  9. 1/2 c Nutritional yeast
  10. 1 c Water
  11. 3 tb Tahini
  12. 1 lg Eggplant, peeled & cut into 1/4 inch thick rounds
  13. 1/4 ts Paprika
Instructions
  1. Heat oil in a frying pan over medium heat. Add garlic,
  2. onions & saute for 5 minutes. Season with 1 tb tamari &
  3. half the garlic, basil & salt.
  4. In a small pot, combine the flour & nutritional yeast. Add
  5. water, tahini & the rest of the seasonings. Mix well. Over
  6. a low heat, cook slowly for 15 minutes, stirring
  7. frequently until the sauce thickens. If too thick, add
  8. more liquid.
  9. Oil an 8 X 12 inch baking dish. Pour in a layer of sauce,
  10. then a layer of sliced eggplant & a layer of onions.
  11. repeat the layering, finishing with the sauce. Sprinkle
  12. with Paprika.
  13. Bake at 350F for 30 minutes.
beta
calories
155
fat
8g
protein
8g
carbs
17g
more
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Stuffed Eggplant

Stuffed Eggplant
Serves 8
Stuffed Eggplant
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Prep Time
1 hr
Prep Time
1 hr
148 calories
18 g
0 g
8 g
3 g
1 g
253 g
79 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
253g
Servings
8
Amount Per Serving
Calories 148
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 79mg
3%
Total Carbohydrates 18g
6%
Dietary Fiber 8g
31%
Sugars 6g
Protein 3g
Vitamin A
6%
Vitamin C
15%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 md Eggplants (1 lb ea.)
  2. 1/4 c Olive oil
  3. 1/3 c Chopped scallions -=OR=- Shallots
  4. 1 Garlic clove; sliced (opt.)
  5. 1/4 c Chopped fresh parsley
  6. 2 tb Chopped fresh fennel or dill
  7. 1/2 ts Allspice, more if necessary
  8. 1/4 c Dry white wine
  9. 2 tb Tomato paste
Mixed With
  1. 1/2 c Water
  2. Salt & freshly ground pepper
  3. 1/2 c Bread crumbs
Instructions
  1. Cut the eggplants in half lengthwise. With a small knife,
  2. cut away the eggplant flesh from the skin without breaking
  3. the skin (if planning to stuff the shells, leave 1/4-inch
  4. of the flesh with the skin as a firm base) and set the
  5. shells aside. Dice the eggplant flesh and push through the
  6. medium blade of a meat grinder as quickly as possible to
  7. avoid discoloration. (Or the eggplant may be pureed in a
  8. blender or food processor.)
  9. Heat the oil in a frying pan and saute the scallions and
  10. garlic. Add the parsley, fennel, allspice, wine, and the
  11. diluted tomato paste. Stir in the eggplant pulp, season
  12. with salt and pepper, and simmer for 20 minutes. Taste to
  13. adjust seasonings. Add the bread crumbs to absorb excess
  14. liquid.
  15. Stuff the eggplant shells, if desired, and place in an
  16. oiled baking dish. Bake in a moderate oven (350 F) for 35
  17. minutes. Serve warm - or particularly good - even cold!
beta
calories
148
fat
8g
protein
3g
carbs
18g
more
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Eggplant Salad

Eggplant Salad
Serves 6
Eggplant Salad makes a great dip or ssndwich spread.
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Prep Time
45 min
Prep Time
45 min
54 calories
8 g
0 g
3 g
2 g
0 g
158 g
399 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
158g
Servings
6
Amount Per Serving
Calories 54
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 399mg
17%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
15%
Sugars 4g
Protein 2g
Vitamin A
18%
Vitamin C
22%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb. Peeled eggplant, cubed
  2. 1 lb. Tomatoes, chopped
  3. 2 ts Cayenne
  4. 1 ts Salt
  5. 1 tb Olive oil
  6. 1 tb Tomato juice
Instructions
  1. Boil eggplant in water for 30 minutes. Drain well &
  2. squeeze out excess moisture. In a large skillet over
  3. moderate heat, saute eggplant, tomatoes, cayenne & salt in
  4. olive oil & tomato juice for about 5 minutes, mashing with
  5. a fork until somewhat smooth. Chill before serving.
beta
calories
54
fat
3g
protein
2g
carbs
8g
more
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Eggplant Pilaf In Olive Oil

Eggplant Pilaf In Olive Oil
Serves 10
Eggplant, Rice, and spices.
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331 calories
40 g
0 g
18 g
4 g
2 g
184 g
38 g
6 g
0 g
14 g
Nutrition Facts
Serving Size
184g
Servings
10
Amount Per Serving
Calories 331
Calories from Fat 157
% Daily Value *
Total Fat 18g
27%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 38mg
2%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
14%
Sugars 6g
Protein 4g
Vitamin A
4%
Vitamin C
11%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 md Eggplant
  2. Salt
  3. 2 c Long grain rice
  4. Water
  5. 3/4 c Olive oil
  6. 3 ea Chopped onions
  7. 2 tb Pine nuts
  8. 1 lg Ripe tomato, diced
  9. 2 tb Currants
  10. 1 tb Sugar
  11. 2 ts Cinnamon
  12. 2 ts Allspice
  13. Salt & pepper
  14. 1 c Fresh dill, chopped
Instructions
  1. Cut stem off eggplant. Using vegetable peeler, peeling
  2. lengthwise, remove a strip of skin, leave next strip on.
  3. Continue to peel in this striped fashion. Cube eggplant
  4. into 1-inch cubes. Sprinkle generously with salt & set
  5. aside for 3 hours. Rinse well. Drain as well as possible,
  6. but don\'t tear the eggplant.
  7. Soak rice in hot water mixed with 2 ts salt, until the
  8. water turns cool. Drain well & set aside.
  9. Heat olive oil in a heavy pan & cook eggplant cubes,
  10. stirring frequently. till tender & golden brown on all
  11. sides. Drain to remove excess oil.
  12. Add onions & pine nuts to same pan. Saute for 15 to 20
  13. minutes. Stir in the rice & cook, stirring frequently, for
  14. 8 to 10 minutes. Stir in eggplant & rest of ingredients
  15. except dill. Add 3 cups hot water, bring to a boil, cover
  16. & cook over medium heat for 5 minutes. Reduce heat to low
  17. & cook till all the water has been absorbed. Stir in the
  18. dill.
  19. Ensure that the skillet lid has a very good seal. Cover
  20. the skillet with a clean towel & put the lid on top of
  21. that. Set pan on a heat diffuser over the lowest possible
  22. heat & leave it for 30 minutes. Stir. Serve cold.
beta
calories
331
fat
18g
protein
4g
carbs
40g
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