Recipes: Roasted Eggplant over Linguine

the recipes

june 98

Roasted Eggplant over Linguine

Cold Artichoke Starter

(makes 4 servings)

2	large artichokes, about 10 ounces (280 g) each
1/4	cup (60 ml) white wine vinegar
1	teaspoon (5 ml) mustard seeds
1/2	teaspoon (2.5 ml) whole peppercorns
	water
2	shallots, minced
1/2	cup (26 g) finely chopped flat-leaf parsley
1/3	cup (20 g) finely minced fresh herbs -- all or 1 or the following: chervil, dill, thyme, or tarragon
1	teaspoon (5 ml) capers, rinsed
1	small clove garlic, minced
	juice and grated zest of 1 lemon
1	tablespoon (15 ml) olive oil
1	hard-cooked egg white (optional)
	freshly ground pepper

1.	Remove coarse outer leaves from artichokes and trim stems flush with the base. Using a sharp knife, cut off top third of each artichoke. Trim thorny tips from remaining leaves and rinse under running cold water.
2.	Place artichokes side by side in a pot just large enough to hold them securely. Add vinegar, mustard seeds, and peppercorns to the bottom of the pot. Fill with water to come about half way up the sides of the artichokes. Cover and bring to a boil over high heat.
3.	Reduce heat and simmer, partially covered, until artichoke bottoms are tender when pierced, about 35 minutes. Drain. Transfer artichokes to a small metal pan and place in freezer for about 15 to 20 minutes, until chilled. Or, cover and refrigerate artichokes until the next day.
4.	In a small bowl, combine the shallots, parsley, herbs, capers, garlic, lemon juice, lemon zest, and olive oil. Finely chop the egg white, if using, and set aside.
5.	Using a sharp knife, cut chilled artichokes in half lengthwise. Remove sharp-pointed inner leaves and scoop out the fuzzy centers. Set each half on a salad plate and top with an equal portion of the shallot mixture. Sprinkle with some of the chopped egg white, if using, and season with pepper.

Per serving:	72 calories (40% calories from fat), 3 g protein, 4 g total fat (0.5 g saturated fat), 10 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 83 mg sodium
Diabetic exchanges:	2 vegetable, 1 fat

Roasted Eggplant and Garlic over Linguine

(makes 4 servings)

	olive oil cooking spray
1	small eggplant, about 12 ounces (360 g), unpeeled and cut into 1/2-inch (2.5 cm) cubes
4	cloves garlic, minced
8	ounces (240 g) fresh or dried linguine
4	no salt added canned plum tomatoes, drained
1/4	cup (22 g) chopped flat-leaf parsley
2	scallions, white part and 1 inch (2.5 cm) green, chopped
2	tablespoons (14 g) dried bread crumbs
1	tablespoon (15 ml) olive oil
2	tablespoons (18 g) grated Parmesan cheese

1.	Preheat oven to 425°F (220°C, Gas Mark 7). Lightly coat a large baking pan with cooking spray.t
2.	Spread the eggplant in the pan and sprinkle with garlic. Roast until tender and golden brown, about 20 minutes.
3.	Meanwhile, cook linguine to al dente, following package directions. Drain and keep warm.
4.	Over a small bowl, cut each tomato crosswise into 4 pieces, reserving any juices. Add the parsley, scallions, bread crumbs, and oil. Toss well to combine.
5.	When pasta is done, toss the drained pasta with the tomato mixture. Place in a pasta serving bowl and top with the roasted egg plant and garlic. Sprinkle with Parmesan and serve.

Per serving:	277 calories (19% calories from fat), 10 g protein, 6 g total fat (1.2 g saturated fat), 49 g carbohydrate, 6 g dietary fiber, 3 g cholesterol, 213 g sodium
Diabetic exchanges:	2 1/2 carbohydrate (2 1/2 bread/starch), 2 vegetable, 1/2 fat

Fresh Peach Brulee

(makes 4 servings)

2	large fresh peaches, about 6 ounces (180 g) each
2	tablespoon (30 ml) fresh lemon juice
	refrigerated butter-flavored cooking spray
4	teaspoons (20 ml)) packed light brown sugar

1.	Preheat the broiler. Line a small baking pan with aluminum foil.
2.	Halve, peel, and it peaches. Lightly coat all sides of each half with cooking spray and sprinkle with some of the lemon juice. Place in the prepared pan., cavity side up.
3.	Using your fingers, sprinkle 1 teaspoon (5 ml) of the brown sugar into the cavity and around the top of each peach.
4.	Broil about 4 inches from source of heat for 1 1/2 to 2 minutes, until sugar caramelizes and begins to glaze the peach. Take care not to scorch the sugar. let cool for 1 minute, then serve in individual dessert dishes.

Per serving:	47 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 12 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 2 mg sodium
Diabetic exchanges:	1 carbohydrate (1 fruit)

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