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FareShare Gazette -- May 2007 Recipes

Make FareShare Gazette -- May 2007 Recipes at home with Butter Peeled And Sliced, Kosher Salt, Olive Oil, Garlic Pressed, and Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tbsp
• 8 clove
• 1 tsp
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 1/2 tsp

Method (preview)

1. 1

   Butter a 1 1/2-quart souffl� dish or a 5-cup charlotte mold. Preheat oven to 350 degrees.

2. 2

   Heat 1 tablespoon of the oil in a 14-inch skillet, and saut� one half of the eggplant for 10 minutes over medium heat.

3. 3

   Remove and repeat with remaining eggplant and oil.

4. 4

   Add garlic and onion to the half of the eggplant still in the skillet, and cook for another 5 minutes.

5. 5

   Place reserved eggplant and eggplant-onion-garlic mixture in a blender or food processor, and add tofu and eggs. Puree.

6. 6

   Remove to a mixing bowl, and stir in parsley, thyme, oregano, remaining 1 teaspoon salt, and pepper.

7. 7

   Place into buttered souffl� dish, and bake until knife inserted in center comes out clean (40 minutes).

8. 8

   Bring a large pot of water to a boil.

9. 9

   Cook spaghetti until just tender, 9 to 11 minutes or according to package directions.

10. 10

    Drain; rinse under cold water.

11. 11

    Add noodles, snow peas and bell pepper; toss to coat.

12. 12

    3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.