Eggplant Dressing

3 small to med. eggplants, peeled & diced
2 tbsp. oil
2 lg. onions, chopped
1/2 green pepper, diced
2-3 cloves garlic, minced or pressed
2 slices honey wheat bread, lightly toasted & cubed
3 eggs, beaten
1/2 tsp salt or to taste
1 c. grated cheese (Parmesan, sharp Cheddar)


1.Boil eggplant in salted water for 5 minutes or just until tender.



2. Meanwhile, in heated oil saute onion and green pepper until onion is clear. Add garlic and saute 2 minutes longer. Stir in eggplant, bread cubes, eggs and salt.

3. Spoon into a baking dish (approx. 3 qt. capacity). Cover with the grated cheese.

4. Bake at 350 degrees for 30-35 minutes or until cheese is bubbly and casserole is lightly browned. Serve either hot or room temperature.

Eggplant Fries

Eggplant Fries
from The Hungry Mouse

3/4 cup flour
2 tsps garlic powder
1 tsp dried oregano
1 tsp fresh parsley, minced
1 tbsp kosher salt
1/2 tsp black pepper, fresh ground
oil for frying
3 baby eggplants or 2 medium eggplants
salt for seasoning
honey

In a shallow bowl, combine the flour, garlic powder, dried oregano, parsley, salt, and pepper until thoroughly mixed. In a heavy-bottom medium saucepan, heat at least two inches of oil to about 350F. Peel the eggplants and slice into 3/4-inch thick fingers. Toss the eggplant slices a few at a time in the seasoned flour until well coated. When the oil is ready, drop a few sticks of eggplant into the oil – they should begin sizzling immediately. Be sure not to overcrowd the pan or have the oil temperature drop too much. When they begin to brown (about a minute) flip them over and cook for another 30 seconds to a minute. Remove the eggplant fries from the oil and let drain on a cooling rack. Serve hot with a shake of salt and a drizzle of honey. A great snacking appetizer for 4 people.

"Sun-Dried" Tomatoes

To “sun-dry” your own tomatoes, slice them thin, and throw them on a cookie sheet with olive oil. Allow them to sit in a 200-degree oven for 6-8 hours, and that’s it. They completely fall apart, shrivel up, and taste great. Plus, how much are store-bought sun-dried tomatoes these days? Some exorbitant amount. I’m experimenting with freezing mine with some extra olive oil.

HONEY CARROT SOUFFLE

In-cre-di-bly de-li-ci-ous! It's low fat because I forgot to add the butter and I liked it so much just like this! This recipe was adapted from a Picadilly Carrot Souffle recipe.

2 lbs. carrots, steamed till very tender, drained & cooled
1/2 - 2/3 cup honey, to taste
1/2 tbsp. brown sugar
2 tbsp. + 1 tsp. all purpose flour
1 1/2 tbsp. baking powder
1/4 tsp. Watkin's cinnamon
1 tsp. pure vanilla extract
3 eggs
1/4 cup evaporated skim milk

Blenderize all ingredients in two batches. Pour into greased souffle dish and lightly stir. Microwave on high for 5 minutes. Bake in 350F preheated oven for 45 min or until middle of souffle is set and edges are brown. This souffle tastes best warm rather than hot.

EMERIL'S ROASTED GREEN BEANS

1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.