Grilled eggplant with cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplants |
| ½ | Lemon | |
| 1 | cup | Water |
| ¼ | cup | Butter |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| ¼ | cup | Shredded mozzarella cheese |
| 1 | dash | Nutmeg & salt |
Directions
> From: Sam M Rasheed <srasheed@...> Smoke whole eggplants in covered barbecue, or bake at 350 degrees for 20-30 minutes, until tender. Add lemon half to water in shallow dish. Place eggplants in water, turn to coat thoroughly, and let stand until cool. Peel eggplants & remove seeds. Cut flesh into ¼" cubes. Melt butter in skillet, add flour & cook and stir until light brown. Stir in milk, add cheese, eggplant, dash nutmeg & season to taste with salt. Cook over very low heat 5 minutes. 8 servings. Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@...> on Feb 9, 1999, converted by MM_Buster v2.0l.