Re: COOKING FOR ONE
Eggplant Au Gratin
1 (1-pound) eggplant with the stem removed
1 tablespoon olive oil
1/2 cup cottage cheese (low-fat works well)
1/4 cup Parmesan cheese
2 medium eggs, slightly beaten
2 teaspoons chopped coriander
Salt to taste
Halve the eggplant lengthwise. (Refrigerate the other half for future use.) Place in a baking dish and bake in a preheated 375-degree oven for 30-40 minutes. Cut the eggplant and place in a food processor. Add olive oil, cottage cheese and Parmesan cheese. Blend until well combined, but leaving some texture and skin. Add the eggs and herbs and mix again. Add salt. Place the mixture in a 6-inch greased baking dish. Bake in the oven for about 20 minutes until the mixture puffs up. Remove from oven when the surface feels firm when pressed. Cool for 10 minutes, eat and enjoy your solitude. Note: To store eggplant, place in a perforated bag and store in the refrigerator for one week. To freeze eggplant, blanch it first. It will keep for 6 to 8 months in the freezer.
Serves 1 (with a little left over).
|