[S.A.S.H]

I read somewhere earlier about a reciped for eggplant parm sandwiches but I can't find it again..

Does anyone have any good recipes for eggplant? I am also trying to figure out what to do with this butternut squash I have too

All these new vegetables...it's like learning how to cook all over again!

Randi
I'm a WILL BE..not a wanna be!
I'm joining my 1st 3FC 5k!
!Go Veggies!

[suitejudyblueeyes]

Did someone say butternut squash? I have been making these tacos... Yum... I salivate just thinking of them. They are super easy, incredibly good, and very filling.

Black Bean Butternut Tacos:
http://www.fatfreevegan.com/beans/bb.shtml

I am kind of obsessive about them. They are that good.

As for eggplant, I made these eggplant-ricotta rolls a while ago that turned out fantastic, I think it was a cooking light recipe. This is a very similar recipe, I can't put my hands on the exact one I made:
http://find.myrecipes.com/recipes/re...cipe_id=225138

It's not a quick recipe though, it's a little time-consuming - but totally worth it.

[S.A.S.H]

Thanks The butternut tacos will definitly be something new for our family but I think we will give them a try.

Here is what we will be having w/ the eggplant tonight.


Eggplant-and-Portobello Mushroom Melts


Preparation time: 10 minutes

Cooking time: 12 minutes


Ingredients
4 portobello mushrooms (about 10 ounces)
4 (1/2-inch-thick) slices peeled eggplant (about 8 ounces)
1/4 cup balsamic vinaigrette (such as Wish-Bone), divided
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons chopped fresh basil
4 (1/2-ounce) slices provolone cheese
4 (2-ounce) onion rolls, halved
1/2 cup spinach leaves


Preparation
Preheat broiler.
Remove stems from mushrooms; discard stems. Remove brown gills from the undersides of mushrooms using a sharp knife; discard gills. Place mushrooms and eggplant on a broiler pan; brush vegetables with 1 tablespoon vinaigrette. Broil 6 minutes. Turn vegetables over; brush with 1 tablespoon vinaigrette. Broil for an additional 5 minutes or until tender. Combine bell peppers and basil. Spoon 1 tablespoon pepper mixture over each eggplant slice. Top each mushroom with 1 cheese slice. Broil for 1 minute or until cheese melts. Brush 2 tablespoons vinaigrette evenly over the cut sides of rolls. Arrange the spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice; cover with roll tops.

Yield
4 servings

Nutritional Information
CALORIES 276(30% from fat); FAT 9.3g (sat 3.5g,mono 2.5g,poly 2.5g); IRON 2.9mg; CHOLESTEROL 15mg; CALCIUM 205mg; CARBOHYDRATE 39.6g; SODIUM 564mg; PROTEIN 12g; FIBER 3.9g

Randi
I'm a WILL BE..not a wanna be!
I'm joining my 1st 3FC 5k!
!Go Veggies!