Wednesday, April 22, 2009
Tuesday, April 7, 2009
Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
In a medium saute pan over medium heat add 2 tablespoons olive oil and saute the onions, peppers, celery, and garlic together.
In a bowl mix together the cooked eggplant, vegetables, herbs, 1 cup of the cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
Monday, April 6, 2009
I saw this recipe on another blog and tried it. It was AMAZING!!! I love all the veggies together and the cottage cheese makes is so so good!
- 2 large ripe tomatoes
- 1/2 cucumber (Is this throwing you off? It threw me off too but actually REALLY makes the dish.)
- 1 green onion
- 1 avocado
- fresh ground pepper
- 2 cups of cottage cheese