 |
||||||||
 |
||||||||
|
||||||||
|
Eggplant recipes from the kitchen of Helen BennettCompiled by Times staff
© St. Petersburg Times, The following recipes for eggplant come from the recipe box of the late Helen Bennett. Her husband, James, of Palm Harbor, passed them along to the St. Petersburg Times to share with readers. For more about James Bennett, see food editor Janet K. Keeler’s column. Eggplant Picture Pretty2 medium eggplants 1 28-ounce can chopped tomatoes 1/4 pound soda crackers, coarsely crushed 2 cups grated mild cheddar cheese Small onion, chopped (optional) Salt and pepper to taste Peel eggplant and cut into 1/2- to 3/4-inch cubes. Cover with water and boil about 10 minutes. If using chopped onion, boil with eggplant. Drain eggplant (and onion). In a two-quart, low-sided casserole, layer half of ingredients in following order: eggplant, tomato pieces, salt and pepper, cracker and cheese. Repeat to make two layers. Bake at 350 degrees for 45 minutes or until bubbling hot and browned. Source: Helen Bennett. Baked Eggplant1 large eggplant 1/2 medium onion, chopped 2 tablespoons parsley 1 can mushroom soup Worcestershire Sauce 1/2 cups crushed Ritz crackers Butter Trim top of eggplant and cut in half lengthwise. Scoop out and reserve insides, leaving about 1/4-inch all around. In salted water, boil insides of eggplant until tender. Drain thoroughly. Mix cooked eggplant with onion, parsley and mushroom soup. Season with Worcestershire Sauce and add cracker crumbs a little at a time. Mixture should be the consistency of stuffing so you may have to add more crumbs. Stuff eggplant shells and sprinkle top with more crumbs. Dot with butter. Put in baking dish filled with 1/2-inch water and bake at 375 degrees for 30 to 35 minutes. Source: Helen Bennett. Eggplant Casserole1 eggplant 1 medium bell pepper 1 medium onion 3 stalks celery Salt and pepper to taste 1 cup cracker crumbs 3 eggs (2 if jumbo), beaten 1 small can evaporated milk Fine bread crumbs for topping Butter Peel eggplant, cut up in 1-inch cubes. Dice onion, pepper and celery. Boil all together until very tender. Drain and mash. Cool completely. Combine cooled eggplant mixture with salt, pepper, cracker crumbs and eggs. Add evaporated milk. Pour in casserole, cover with fine bread crumbs and dot with butter. Bake at 375 degrees for 30 to 35 minutes or until set.
 © 2006 • All Rights Reserved • Tampa Bay Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111 
|
From the Times Taste section From the features wire |
