Free Recipe Eggplant Coucharas

Recipe Type: Free Vegetable Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Eggplant Coucharas Recipe

2 md Eggplants (smooth skin)
3 cl Garlic, mashed
3 Eggs, beaten
2-1/2 c Grated cheddar cheese
1/4 c Matzo or bread crumbs
2 tb Olive oil
Salt and pepper, to taste
Freshly-grated nutmeg

Eggplant Coucharas Preparation

Stem the eggplants and cut each into half, lengthwise. Cut each half crosswise, into 4 chunks. In covered saucepan, simmer chunks in water to cover for 15 minutes. Drain and set aside to cool. Then, separate pulp from skin, taking care not to tear skin. Reserve skin.* In a bowl, vigorously mash pulp with garlic. Mix in remaining ingredients, except for 1/2 cup of the cheddar cheese and the nutmeg. Combine thoroughly. Add more matzo or bread crumbs, if mixture seems too thin. Mound skins with mixture,* place on well-oiled baking sheet. Sprinkle with a little of the reserved cheese and a bit of ground nutmeg. Bake in preheated 350 degree oven for 20 minutes, or until golden brown on top. *or pile mixture on small, individual gratin dishes VARIATION: Makes a beautiful fritada by adding 8 oz. of cottage cheese to filling mixture. Line a 9×13 glass dish OR a fritada pan with the skins, shiny side down. Spread mixture evenly over the skins. (You don’t have to use the skins, if you wish.) Sprinkle with the remaining 1/2 cup of grated cheddar, plus a light dusting of ground nutmeg. Bake in a preheated 350 degree oven for 1 hour. Both variations excellent with Mediterranean meals, particularly marinatedm roasted Leg of Lamb Patricia McGibbony-Mangum From Gemini’s MASSIVE MealMaster collection at

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