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May 1, 2006
Eggplant Medallions with Roasted Red Pepper and Artichoke Hearts
I did so much good weekend cooking that it will take awhile to write about it all, but here's a recipe to start you off with.
I sliced a large eggplant into disks and arranged at the bottom of a baking pan. Then I covered with spoonfuls of fat free ricotta (a total of 1/2 cup). I topped that with cooked eggwhite chunks, then I put roasted red peppers (I home roast them, much yummier than store bought) and diced artichoke hearts. Covered each disk with tomato sauce and sprinkled with garlic powder and dried oregano. Baked at 300 for about 45 minutes. Drizzled with olive oil just before serving. Magnificent! You can vary the vegetables and spices you use on top of the eggplant, or even create a creamy sauce out of nonfat plain yogurt if you weren't in a tomato-y mood. But I, as we know, am always in a tomato-y mood.
Posted by april at May 1, 2006 6:49 PM
Comments
Well, that sounds yummy and creative.
I'll die if I don't try that at once.
Posted by: zeynep at May 2, 2006 4:39 PM
I'm absolutely going to try this one. Despite reading your blog daily and watching the Food Network like an addict, I'm still such a boring cook! Must make a point to try at least one new recipe every week!
Do you buy the artichokes raw or canned?
Posted by: Amy Wright at May 3, 2006 9:17 AM