Imam Bayaldi (Stuffed Eggplant)

2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly-ground black pepper
Kalamata olives (optional)
Feta cheese (optional)

Peel eggplants lengthwise, leaving 1-inch bands of peel. Halve eggplants lengthwise.
Scoop out centersto make boats. Chop scooped-out eggplant pulp; put into a large mixing bowl. Add scallions, garlic,celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.
Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pourchicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325degree F oven for 45 minutes, or until eggplant is tender.
Garnish with freshly ground black pepper, Kalamata olives and feta cheese.
Note: This dish does not freeze well.

Eggplant Imsakaa

2 eggplants
1 tablespoon salt
1/2 cup vegetable oil
1 pound lamb (or beef), cut into 1/2 inch cubes
1/2 teaspoon salt
1/4 teaspoon black ground pepper
1/2 teaspoon Middle Eastern spice
1 8-oz. can tomato sauce
2 cups water
2 medium ripe tomatoes, sliced

Slice eggplants lengthwise into 1/2 inch thick slices. Sprinkle 1 tablespoon salt on the sliced eggplant, place eggplant in a colander, let drain for one hour then rinse and pat dry. In a skillet, heat oil. Fry eggplant in hot oil on each side until golden brown. Place fried slices on paper towels to absorb excess oil. Discard frying oil. In the same frying pan, cook lamb (or beef) on medium heat until all broth evaporates. Add salt, pepper and spice, stir for about 10 minutes.

In a 9x13x2 inch, or similar size pan, place one half of the eggplant slices on the bottom. Place the meat mixture on top of the eggplants, then place the rest of the eggplant slices on top of the meat mixture. Pour the tomato sauce and water on top of the layers, then place the tomato slices. Bake in a 350F oven for about 45 minutes or until stew becomes thick and bubbly. Let stand for about 10

minutes before serving. Serve with Pita bread and/or rice.

GREEK EGGPLANT APPETIZER

Makes: 4 servings

2 medium Eggplants
3 medium tomatoes, peeled and coarsely – chopped
3 garlic cloves
3 tbsp chopped parsley
½ tsp oregano
1 tsp fresh mint, chopped
1 tsp salt
1/4 tsp salt
1/4 tsp pepper
3 tbsp olive oil
5 tbsp lemon juice

1. Cook eggplants in their skins. Peel them or scoop out the insides.
2. Mix the pulp with the tomatoes, garlic, herbs, salt and pepper.
3. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice and vinegar and blend at a higher speed.
4. Serve with pita bread.

SOUPA AVGOLEMONO (EGG AND LEMON SOUP)

3 10 ½ ounce cans of chicken broth
1/3 cup uncooked rice
2 eggs
4 tbsp lemon juice
4 thin slices of lemon or garnish
2 tbsp chopped parsley or garnish

1. In a heavy saucepan bring broth to a boil turn down heat and add rice and stir.
2. Cover pan, let simmer until rice is tender.
3. Beat eggs and lemon juice together with wire whisk. Let sit.
4. When rice is cooked remove pan from heat.
5. Carefully add two cups broth to eggs and lemon juice while stirring or eggs will curdle.
6. Add the remaining broth to egg mixture while stirring. Carefully reheat soup, until it comes to a gentle boil. Remove from heat immediately. Serve with lemon and parsley on top.

EGGPLANT NOODLE CASSEROLE

Makes: 4 Servings

8 oz Medium Egg Noodles, uncooked
1 eggplant, peeled and cut into 1/4-inch slices
½ cup egg substitute
3/4 cup fine dry bread crumbs
1 16oz can low-sodium tomato sauce
½ tsp garlic powder
1/8 tsp pepper
½ tsp oregano
1/3 cup grated Parmesan cheese, divided
4oz part-skim mozzarella cheese, thinly sliced, divided

1. Prepare noodles according to package directions.
2. While noodles are cooking, dip each slice of eggplant into egg substitute, then into bread crumbs.
3. Coat each side well.
4. Spray a cookie sheet with vegetable cooking spray.
5. Place eggplant slices on cookie sheet and place under broiler for 3 to 4 minutes on each side, or until lightly browned.
6. Preheat oven to 375 F.
7. In a medium bowl, combine tomato sauce, garlic powder, pepper and oregano.
8. When noodles are done, drain well.
9. Spay a 2 quart baking dish with cooking spray.
10. Place a layer of eggplant in bottom of baking dish.
11. Layer half the noodles, followed by half the tomato mixture.
12. Sprinkle half the Parmesan cheese and half the mozzarella cheese on top.
13. Cover with foil and bake for 30 minutes.
14. Remove foil and continue baking 15 minutes, until cheese is melted and top is lightly browned.

EGG DROP NOODLE SOUP

Makes: 8 Servings

8 oz Medium Egg Noodles, uncooked
8 14 1/2oz cans low-sodium chicken broth
2 large eggs
4 tbsps water
½ cup grated Parmesan Cheese
½ tsp freshly ground pepper
1 cup frozen chopped spinach, thawed and drained well or
- 1 cup chopped fresh spinach, stems removed
salt to taste

1. In a medium saucepan, heat the chicken broth to a boil.
2. Stir in egg noodles and cook according to package directions.
3. Meanwhile, beat the eggs and water together until blended.
4. Beat in the Parmesan cheese and pepper.
5. Stir the spinach into the broth and reheat to boiling.
6. Pour the egg mixture into the soup slowly while stirring constantly with a fork.
7. Cook 30 seconds.
8. Check the seasoning and add salt if desired.
9. Serve hot.

EGG NOODLES - ORIENTAL SEASONING

Makes: 4 Servings

4 oz Medium or Wide Egg Noodles, uncooked
1/4 cup water
2 tbsps low-sodium soy sauce
1 tsp vinegar
1 tsp sugar
1 tsp cornstarch
1 tbsp vegetable oil
2 scallions, trimmed and thinly sliced
1 clove garlic, finely chopped
½ tsp dried ginger
1/4 lb snow peas, trimmed

1. Prepare egg noodles according to package directions.
2. While egg noodles are cooking, stir in water, soy sauce, vinegar, sugar and cornstarch together in a small bowl until the sugar and cornstarch are dissolved.
3. Set aside.
4. When noodles are done, drain well.
5. Heat the vegetables oil in a wok or large, deep skillet over high heat.
6. Add the scallions, garlic and ginger and stir until the garlic and ginger are fragrant, about 15 seconds.
7. Add the snow peas and toss just until they begin to change colour, about 10 seconds.
8. Add noodles and toss with the seasoned oil.
9. Stir in the soy sauce mixture and pour all into the wok.
10. Stir well until the sauce is thickened and the noodles are evenly distributed.
11. Transfer immediately to a serving dish.
12. Serve hot.

EGG NOODLES PRIMAVERA

Makes: 8 Servings as a side dish

12oz Medium Egg Noodles, uncooked
1 14 ½oz can chicken broth
2 cups fresh asparagus, cut into 1-inch pieces
1 cup thinly sliced carrots
1 red bell pepper, cut into short, thin strips
1 cup shelled fresh peas or
- frozen baby peas or
- 1 cup fresh snow pea pods, cut in halves
2 tbsps chopped fresh dill
2 tbsps chopped fresh thyme
2 tbsps chopped fresh mint
1/4 cup chopped fresh chives
3/4 cup grated Asiago or Parmesan cheese, divided
freshly ground pepper

1. Prepare noodles according to package directions.
2. While noodles are cooking, bring chicken broth to a boil in a medium saucepan. Add asparagus, carrots and red bell pepper.
3. Simmer vegetables uncovered 4 minutes.
4. Stir in peas; continue cooking 3 to 4 minutes or until vegetables are tender-crisp.
5. When noodles are done, drain well and return to the pasta pot.
6. Add broth and vegetables, herbs and chives.
7. Cook over low heat, tossing gently until combined.
8. Add ½ cup of the cheese; toss gently.
9. Transfer to a serving patter; sprinkle with remaining 1/4 cup cheese.
10. Garnish with freshly ground pepper.
NOTE: Refrigerate leftovers tightly covered. For a quick main dish, add julienned cooked ham or lamb leftovers; gently reheat.

HAM & EGGS BREAKFAST PASTA

Makes: 4 Servings

8 oz Medium Shells
4oz turkey ham, diced
4 hard boiled eggs, chopped
2 very ripe tomatoes, diced
3 tbsps fresh basil, chopped
2 tbsps olive oil
3 tbsps red wine vinegar
1 clove garlic, minced
salt, to taste
fresh ground black pepper, to taste

1. Cook pasta according to package directions; drain, rinse with cool water, and transfer to a large mixing bowl.
2. Stir in the ham, eggs, tomatoes and basil.
3. In a small bowl, whisk together the olive oil, vinegar, and garlic.
4. Pour the vinaigrette over the pasta and toss.
5. Season to taste with salt and pepper, and serve.

EGG NOODLE BAKE WITH RAISINS

Makes: 6 Servings

12 oz Medium or Fine Egg Noodles, uncooked
16 oz low-fat cottage cheese
1 cup low-fat sour cream
1 tbsp margarine
1 medium onion, diced
2 egg whites
1 ½ cups low-fat milk
½ cup raisins or sultanas
2 tbsp sugar
½ tsp cinnamon

1. Prepare pasta according to package directions. Drain. Rinse under water and drain again.
2. Preheat oven to 350F.
3. In a large bowl, combine the noodles with the cottage cheese and sour cream. Set aside.
4. Melt the margarine in a small skillet.
5. Add onion and saute over medium heat until soft, about 5 minutes.
6. Combine onion with noodles.
7. Beat egg whites in a medium bowl for 30 seconds. Beat in milk.
8. Add mixture to noodles. Stir raisins into noodles.
9. Lightly grease a 1½ quart baking dish with oil (or cooking spray).
10. Spoon noodle mixture into the dish.
11. In a small bowl, combine sugar and cinnamon and sprinkle over noodles.

CHINESE EGG SOUP

Makes: 6 servings

4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten

1. Bring chicken broth and peas to a boil in a large saucepan.
2. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.