ISO: Help with dinner

[Missi]

I have eggplant, cherry tomatoes, fresh basil and fresh mozzarella, which all need to be used up. Sounds like the start of a great meal, but I'm having a brain freeze trying to come up with a plan. Anyone got any great suggestions? TIA


OT: I am amazed at the wonderful patriotic avatars and quotes everyone has! I am truly overwhelmed by our country's show of support. Having never lived through a war, (besides the persian gulf war, and some how this isn't the same) I think I finally understand why my grandmother (who lived through WWII) cries when she hears "America the beautiful" and "the Star-Spangled banner". Thanks for letting me tack in this off topic thought! I think I will go looking for a flag avatar as well.

[greysangel]

those ingredients are screaming eggplant parm to me :)

The cherry tomatoes can be cut in half and sauteed with onions garlic and some no salt tomato sauce with tomato paste for a homemade sauce. Top with fresh basil and shredded mozzarella and bake :)

I'm sure other board members can come up with other alternatives!

JeAnne

[sneezles]

This is a great recipe:


* Exported from MasterCook *

Roasted Eggplant, Tomato and Olive Quiche

Recipe By :Dee Bell
Serving Size : 6 Preparation Time :1:30
Categories : Alsatian Baked
French Main Course
Winter

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pie Crust
1 globe eggplant
3 tablespoons olive oil
1/4 cup chopped onions
1 large clove garlic -- finely minced
3 fresh Italian plum tomatoes-peeled -- diced, drained
1/4 cup sliced black olives
1/4 teaspoon dried oregano -- crumbled
2 tablespoons julienned fresh basil

EGG MIXTURE:
4 eggs
1 1/2 cups light cream or milk
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon white pepper

Heat the oven to 350°F. Cut eggplant into 1/2-inch slices and rub with two-thirds of the oil and place on non-stick baking sheet. Roast eggplant in oven for about 20 minutes, turning once at 10 minutes. Eggplant should be tender when pierced with a fork. When done, turn oven up to 425°F. While the eggplant is roasting, prepare the pie shell. Sauté onion and garlic in the remaining third of the oil until golden. Peel tomatoes, dice and drain and add to the onion. Remove from heat and add chopped eggplant, basil, oregano and olives. Spread eggplant mixture in bottom of pie crust.

Mix together egg mixture until well-blended and pour slowly over the eggplant mixture, taking care not to create bare spots. Cover pie crust edges with a thin strip of foil and bake quiche at 425°F for 15 minutes. Reduce heat to 325°F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.

Yields: 1 9-inch pie


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 421 Calories; 32g Fat (67.7% calories from fat); 11g Protein; 24g Carbohydrate; 3g Dietary Fiber; 170mg Cholesterol; 611mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates.


And this one is really good, too. And you could add the fresh mozzarella:


* Exported from MasterCook *

Grilled Eggplant Salad

Recipe By :Cook's Magazine May 1988
Serving Size : 4 Preparation Time :0:45
Categories : Appetizer Fall
Grilled Mediterranean
Summer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
VINAIGRETTE:
2 shallots
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
5 tablespoons extra virgin olive oil
Salt
Fresh ground black pepper

EGGPLANT GARNISHES AND BREAD:
1 red bell pepper
2 pounds Japanese eggplant
4 slices French bread
or white bread-country style -- crusty
1/2 cup olive oil
3 ounces black Nicoise olives-about 24
1/4 cup coarsely chopped fresh basil leaves
1 clove garlic

PREPARATION: For the vinaigrette, mince the shallots. In a bowl, combine the shallots and vinegars and let stand for 10 minutes. Gradually whisk in the olive oil and season to taste with salt and pepper. Set aside.

Roast the red pepper over a gas flame, under the broiler, or on the grill until skin blackens and blisters. Cool, remove skin, seed, and coarsely chop pepper.

Recipe can be made to this point several hours ahead.

COOKING AND SERVING: Cut the eggplant lengthwise into 1/4-inch-thick slices. Brush both sides of the sliced eggplant and the bread with olive oil, set bread aside. Grill the eggplant over a hot fire until browned on each side, about 7 minutes. Arrange the eggplant on a serving platter. Drizzle with the vinaigrette and garnish with the roasted red pepper, black olives, and basil.

Grill the bread on both sides until crisp, about 4 minutes total. Remove from grill and immediately rub with the garlic. Serve the grilled bread with the salad.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1718 Calories; 60g Fat (31.5% calories from fat); 42g Protein; 251g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 2955mg Sodium. Exchanges: 15 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates.

NOTES : Grilled sliced eggplant, red pepper and olives in a shallot vinaigrette on grilled garlic bread.

This recipe calls for Japanese eggplant, distinguished by their long, narrow shape.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3234 0 0 0 4282 20028 0


NOTES : Egg custard baked in a pie crust with tomatoes, black olives and roasted eggplant.
Nutr. Assoc. : 0 3234 0 0 0 3773 0 0 3332 0 0 0 483 0 0 0 0