Squirrel X'sGot your spatulas ready?
baked eggplant patties
"Make anything with love, and BAM! It's a beautiful meal."
"Who could ever weary of moonlit nights and well-cooked rice?"
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
"A good cook is like a sorceress who dispenses happiness."
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
"Cooking is a creation."
"'Tis an ill cook that cannot lick his own fingers."
"Cooking is like love.______________________________________
It should be entered into with abandon or not at all."
__Harriet Van Horne
Baked Eggplant Patties
1 cup onion, diced
1/2 cup red bell pepper, seeded and diced
1/2 cup yellow bell pepper, seeded and diced
2 tablespoons olive oil
1 and 1/2 pounds eggplant, peeled and cut into 1/2 inch cubes
1 cup mushrooms, coarsely chopped
2 tablespoons garlic, minced
2 tablespoons dry sherry
2 tablespoons balsamic vinegar
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/3 cup whole wheat flour
2 tablespoons nutritional yeast flakes
3/4 cup breadcrumbs
1/2 teaspoon paprika
1) In a large non-stick skillet, sauté the onion and the red and yellow peppers in the olive oil 'til softened --- for about five minutes.
2) Add the eggplant and sauté for an additional five minutes.
3) Add the mushrooms and garlic and sauté for an additional
4) Add the dry sherry and balsamic vinegar, then reduce the heat to low
and simmer for three minutes.
5) Add the fresh herbs, salt, and pepper, and keep simmerin' 'til
the vegetables are tender.
6) Remove the skillet from the heat and set aside to cool.
7) Once the mixture is cool, transfer it to a large bowl, then add the flour and nutritional yeast, and stirrin' 'til thoroughly combined.
8) Lightly grease a non-stick cookie sheet and set aside.
9) Put the breadcrumbs in a dish, then toss 'em with the paprika
and set aside.
10) Divide the vegetable mixture into twelve portions.
11) Use your hands to roll each portion into a ball.
12) Flatten each ball slightly to form patties.
13) Press the patties into the breadcrumbs, coatin' evenly on all sides.
14) Put the patties on the prepared cookie sheet.
15) Cover and chill the patties for four to six hours.
16) Bake at 375° for five to seven minutes --- 'til golden brown.
17) Turn the patties over, and bake 'em for an additional five
to seven minutes --- 'til they're golden brown on the other side.
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*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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THE JEAN-PAUL SARTRE COOKBOOK
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