Spaghetti squash with eggplant

Yield: 4 Servings

Measure Ingredient
1 medium Sized spaghetti squash
⅛ cup Sesame seeds
1 Slender eggplant
3 tablespoons Olive oil
1 Dried ancho chili pepper
2 Cloves of garlic
½ cup Kashering salt; (coarse salt)
¼ pounds Good quality pecorino or another hard cheese; (Parmesan)

From: Israeli cooking - with modifications Heat oven to 450 degrees Fahrenheit. Behead eggplant on both sides. Slice eggplant lengthwise into 8 slices. Lay slices in colander and cover with salt on both sides. Let stand in sink for approximately 20 minutes. Put the ancho in a cup of hot water. Cut spaghetti squash in half lengthwise and drop in ample boiling water with a bit of salt. Cook on a low flame for 20 minutes. Toast sesame seeds in a pan until they become fragrant.

Wash the sliced eggplant extensively and dry on paper towels. Brush olive oil on each side and put on a baking sheet in hot oven for approximately 15 minutes or until done. Use a vegetable peeler to make peels of cheese. Make approximately 24 peels, grate the rest of the cheese finely.

Heat the remaining table spoon of olive oil and barely heat the chopped garlic and the drained and finely chopped ancho chili pepper. Drain the spaghetti squash and run cold water over it. Use a spoon to discard any remaining seeds then use a fork to loosen pulp, which should come out like spaghetti shaped strands. Toss immediately with the olive oil/ancho garlic mix and toss with ¾ of the grated cheese.

Take the slices of eggplant, role three peels of pecorino into each one and dip the slices into the toasted sesame seeds on both sides. After doing this, toss the squash with the remaining sesame seeds. Then serve with the rolled up eggplant on top. Garnish with the remaining cheese.

Posted to JEWISH-FOOD digest by David de Graaf <degraaf@...> on Feb 18, 1998

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