* Exported from MasterCook *
Eggplant Papeton
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium eggplants
2 medium shallots -- chopped
2 ounces olive oil
1 ounce butter
3 eggs -- beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce
Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes
stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch.
Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is
firm.
Unmold on plates and serve with hot tomato sauce.
Serves 4
ChupaNote: Aromat is a European seasoning mix that contains MSG. I
replaced it with allspice. You could use any spice mix you prefer: if you
want to keep it French use herbes de Provence.
Cuisine:
"French"
Source:
"Chef de Cuisine.com"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 375 Calories; 30g Fat (69.1%
calories from fat); 9g Protein; 21g Carbohydrate; 7g Dietary Fiber; 194mg
Cholesterol; 768mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3
1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1506
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment