Recipes Included On This Page Garlic Lover's Eggplant Greek Pasta Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Lover's Eggplant Recipe By : Jo Anne Merrill Serving Size : 8 Preparation Time :0:45 Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggplants 10 cloves garlic 1/2 cup all-purpose flour 1/2 cup buttermilk baking mix 1 teaspoon oregano 1/2 teaspoon black pepper 1 large egg olive oil salad oil 1. Cut eggplant into 1/2-inch slices. Place in single layer on paper towels. Sprinkle with salt and set aside for 30 minutes. 2. Using garlic press, press 6 garlic cloves and place into mixing bowl. Add flour, biscuit mix, oregano, pepper, slightly beaten egg and enough water to make batter the consistency of pancake batter. 3. Pour half olive oil and half salad oil to a depth of 1/4 inch in a skillet over medium heat. Crush four garlic cloves with flat edge of knife; add to oil and saute until lightly browned. Press the cloves against sides of pan just before removing to release more of the garlic flavor. 4. Coat each eggplant slice with batter; fry, being careful not to brown too fast. (Do not burn.) Serve immediately. Serves 8. Posted on FareShare 1-2000 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - NOTES : If you like garlic, you will like this dish. Lots of garlic and herbed batter make this eggplant recipe different and delicious. * Exported from MasterCook * Greek Pasta Salad (The Meatless Gourmet) Recipe By : The Meatless Gourmet, Bobbie Hinman Serving Size : 12 Preparation Time :0:00 Categories : Pasta/Noodles Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces elbow macaroni -- (I prefer to use rotini pasta) 1/2 cup red onion -- cut vertically into 1 thin slivers 1/2 cup chopped green bell pepper 1 large cucumber -- peeled, cut lengthwise into quarters, the thinly sliced 2 large tomatoes -- chopped 12 pitted black olives -- sliced 3/4 cup crumbled feta cheese -- (4 1/2 ounces) 2 tablespoons extra-virgin olive oil 2 tablespoons water 2 1/2 teaspoons red wine vinegar 1/4 teaspoon garlic powder 2 teaspoons dried oregano salt to taste freshly ground pepper (lots!) Cook macaroni according to package directions. Drain, rinse under cold water, and drain again. Place cooked macaroni in a large bowl. Add onion, bell pepper, cucumber, tomatoes, olives, and feta cheese. Mix well. In a small bowl, combine remaining ingredients. Pour over pasta and mix well. Chill several hours or overnight to blend flavors. Stir occasionally. Serve cold. Mix before serving. Per serving: 133 Calories (kcal); 5g Total Fat; (34% calories from fat); 4g Protein; 18g Carbohydrate; 8mg Cholesterol; 147mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Posted on FareShare 1-2000 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - -