Eggplant Manicotti
 
Recipe By: 
Serving Size: 4 
Categories: Italian 
 
1 medium  eggplant (1 lb. about)
  vegetable cooking spray
20   milliliter garlic sliced
3 cup  tightly packed fresh
1   red bell pepper
  spinach (about 1/4 lb.)
3 large  plum tomatoes
1/2 cup  low fat cottage cheese
1 Tbsp  dried thyme
1/4 tsp  pepper
1/4 tsp  salt
1 Tbsp  lemon juice
8   cooked manicotti shells
3 Tbsp  grated Parmesan
 
Make several 1/2 in. Slits on eggplant. Insert garlic slices. Bake at 350 for 1 
hour. Let cool. Peel & cut into 1-inch cubes. Cut pepper in half lengthwise. 
Place pepper, with skin side up on a baking sheet. Flatten with palm of hand. 
Broil 3 in. From heat 10 min. Or until charred. Place in ice water, let stand 5 
min. Remove from water, peel & discard skins. Knife blade in processor; add 
eggplant, pepper, tomatoes, thyme & salt. Process mixture until chopped. Stuff 
each shell with 1/3 cup mixture. Put in baking dish coated with spray. Cover & 
bake at 350 for 30 min. Wash processor bowl & blade. Combine spinach cottage 
cheese, lemon juice,& pepper in processor & process until smooth. Spoon spinach 
mixture over shells and sprinkle with Parmesan. Cover and let stand 5 min. 
Yield: 4 servings ( about 203 cal. Per 2 shells and 1/3 cup sauce.) 
 
 
 
 
 
(ID: 81093) Mirror: rec.food.recipes: Sun, Jul 21, 2002


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