White eggplant is often overpowered by the tomato sauce that is so suitable
for regular eggplant. Here's
a recipe that lets the subtle flavor of the white come through.

WHITE EGGPLANT PIE

shell for 9-inch pie
4 tablespoons butter, separated
3 tablespoons diced onion
2 garlic cloves, minced
2 cups diced red pepper
5 cups diced white eggplant
1/4 cup water or white wine
8 ounces cream cheese
5 tablespoons grated Parmesan cheese, separated
1 tablespoon lemon juice
2 tablespoons chopped fresh basil
salt and pepper
2 large tomatoes, seeded and diced
1/4 cup Panko bread crumbs

Bake pie shell for 10 minutes at 325. Saute onion, garlic and peppers in 2
tablespoons butter until limp. Add eggplant and water or wine; cover and
simmer 5 minutes. Slice cream cheese into cubes and stir in. Stir in 2
tablespoons Parmesan cheese, lemon juice and basil. Season with salt and
pepper. Stir in tomatoes. Pour mixture into pie shell. Combine bread crumbs
and remaining Parmesan cheese, and sprinkle over top. Melt remaining 2
tablespoons butter and dribble over bread crumbs. Bake 40 minutes at 400 or
until hot.

The original recipe, source unknown, called for pouring half the mixture
into the pie shell, covering it with sliced tomatoes and pouring in the
remaining mixture. It also called for 1 cup each of red and green pepper. I
like my way better, of course.

Felice

On Fri, 17 Aug 2007 19:04:43 -0400, "Felice Friese"
> wrote:

>White eggplant is often overpowered by the tomato sauce that is so suitable
>for regular eggplant. Here's
>a recipe that lets the subtle flavor of the white come through.
>
>WHITE EGGPLANT PIE
<snip>

That sounds lovely, Felice. Mmmmmm, perhaps for dinner tomorrow
night....

TammyM, off in search of white eggplant

By coincidence we were give some white aubergines today by an 80 year
vigneron here in the Beaujolais, first time I'd ever seen them. Recipe
they reccomended was to eggdip them, then breadcrumbs and then shallow
fry in medium hot olive oil for 20 mins turning frequently. Hopefully
will get to try tomorrow

Steve

Felice Friese wrote:
> White eggplant is often overpowered by the tomato sauce that is so suitable
> for regular eggplant. Here's
> a recipe that lets the subtle flavor of the white come through.
>

"Steve Y" > wrote in message
...
> By coincidence we were give some white aubergines today by an 80 year
> vigneron here in the Beaujolais, first time I'd ever seen them. Recipe
> they reccomended was to eggdip them, then breadcrumbs and then shallow fry
> in medium hot olive oil for 20 mins turning frequently. Hopefully will get
> to try tomorrow
>
> Steve
>
> Felice Friese wrote:
>> White eggplant is often overpowered by the tomato sauce that is so
>> suitable for regular eggplant. Here's
>> a recipe that lets the subtle flavor of the white come through.

Whatever you do with them, Steve, you will enjoy them. The egg/bread
crumbs/olive oil combo is also a winner.

Felice

On Aug 17, 7:04?pm, "Felice Friese" > wrote:
> White eggplant is often overpowered by the tomato sauce that is so suitable
> for regular eggplant. Here's
> a recipe that lets the subtle flavor of the white come through.
>
> WHITE EGGPLANT PIE


With all those strong flavored ingredients you'll never taste any
subtilty, in fact you won't taste any eggplant at all... the best you
can hope for is some eggplant texture... why don't you simply slice
into slabs, brush with mild oil, dust lightly with s n' p, and slap on
the grill until just tender.


> shell for 9-inch pie
> 4 tablespoons butter, separated
> 3 tablespoons diced onion
> 2 garlic cloves, minced
> 2 cups diced red pepper
> 5 cups diced white eggplant
> 1/4 cup water or white wine
> 8 ounces cream cheese
> 5 tablespoons grated Parmesan cheese, separated
> 1 tablespoon lemon juice
> 2 tablespoons chopped fresh basil
> salt and pepper
> 2 large tomatoes, seeded and diced
> 1/4 cup Panko bread crumbs

"Felice Friese" > wrote in
:

> White eggplant is often overpowered by the tomato sauce that is so
> suitable for regular eggplant. Here's
> a recipe that lets the subtle flavor of the white come through.
>
> <snip>


I once found white eggplant at a local greengrocer. Its skin had the most
marvellous texture; I could have spent all day just feeling it. I was
almost sorry to have to cook it :P

K

Amarantha wrote:
> "Felice Friese" wrote
>
> > White eggplant is often overpowered by the tomato sauce that is so
> > suitable for regular eggplant. Here's
> > a recipe that lets the subtle flavor of the white come through.
>
> I once found white eggplant at a local greengrocer. Its skin had the most
> marvellous texture; I could have spent all day just feeling it. I was
> almost sorry to have to cook it :P

I bet you're a porn star. I have a crook neck squash I bet you'd love
to suck.

Sheldon