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1993-01-14
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Newsgroups: rec.food.recipes
Distribution: world
From: metsger@ecn.purdue.edu (Ronald S Metsger)
Date: Thu, 25 Jul 91 11:09:58 -0500
Subject: LACTO: Ron's Eggplant Delight
Keywords: recipe lacto/rons-eggplant-delight
Summary: orig. subject: Re: eggplant recipes wanted
Archive-Name: recipes/lacto/rons-eggplant-delight
Followup-To: rec.food.veg
Organization: Purdue University Engineering Computer Network
Approved: aem@mthvax.cs.miami.edu
EGGPLANT DELIGHT
from
Ron's Kitchen
1 Cup chopped onion 1-4 eggplants, diced 3/4" (4-6 cups)
1 Large green pepper, chopped 2/3 cup urad dal (or rice)
3 cloves garlic, minced 1 tsp basil
2 Jalapeno peppers(or more), chopped 1 tsp oregano
2 Tbsp. sesame oil 2 Tbsp sugar
1 32 oz. jar Prego mushroom & onion 2 tsp salt
1 can mushroom stems & pieces 8 oz. grated Velveeta,(hot mexican)
1 Cup coarse, seasoned bread crumbs 3 Tbsp butter or oleo
Saute onions, peppers, garlic and dal in the sesame oil till onions are
clear; add eggplant and salt and stir till well combined. Add Prego,
basil, oregano, sugar and mushrooms and stir to mix; cover and simmer
for ten minutes. Meanwhile, saute bread crumbs in butter or oleo over
high heat till golden brown. Pour eggplant mixture into lightly oiled,
3 quart baking dish, and cover with grated Velveeta. Top with bread
crumbs and bake, uncovered, at 350 degrees for 20 to 25 minutes.
Remove from oven and let cool for 10 minutes before serving.
Serves 6-8
Enjoy,
Ron