Meatless Main Dishes: Summer Nights Eggplants | Submitted By: Vasiliki

2 large eggplants1/2 cup olive oil for frying2 medium onions, chopped2 cloves garlic, minced2 small tomatoes, chopped1 green bell pepper, seeded and chopped1 tablespoon chopped fresh parsleysalt and pepper to taste4 cups dry bread crumbs1 cup crumbled feta cheeseRemove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled. Amount Per Serving  Calories: 645 | Total Fat: 17.1g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 645

Total Fat: 17.1gCholesterol: 33mgSodium: 1319mgTotal Carbs: 101.3g    Dietary Fiber: 12.3gProtein: 23.4g VIEW DETAILED NUTRITION
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Healthy Appetizers: Jersey Summer Salsa | Submitted By: Sarah

2 ears fresh corn, husked1 large fresh tomato, chopped1 large fresh peach, pitted and chopped1 red onion, chopped6 pepperoncini peppers, chopped1 tablespoon green chile pepper, choppedgarlic salt to tasteBring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are tender. Drain corn, cool, and cut kernels from cob. In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the corn. Amount Per Serving  Calories: 17 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 17

Total Fat: 0.2gCholesterol: 0mgSodium: 245mgTotal Carbs: 3.6g    Dietary Fiber: 0.7gProtein: 0.6g VIEW DETAILED NUTRITION
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This is a great recipe! It is quick and easy, and very versatile. You can make changes to the recipe, based on your preferences or what you have, without changing the character of the recipe, as long as the three main ingredients--peach, corn, and tomato--are there. For example, both times I made this, I forgot to puree the ingredients. It's great just chopped, though I will try it the correct way sometime. One time I inadvertently added a lot of extra peach and tomato, and it was still good. I like it and the people I have served it to like it. Everyone says it tastes "fresh." It's good with tortilla chips; I have yet to try it on fish or meat. The other change I make is that I use fresh garlic instead of garlic salt. I was afraid that fresh garlic might be overpowering, but it's not--just one clove is perfect. I highly recommend this recipe. Was this review helpful? [ YES ]
14 users found this review helpful This is a great recipe! It is quick and easy, and very versatile. You can make changes to... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Trifles: Summer Fruit Trifle | Submitted By: K.Glavin

1 (10 inch) prepared angel food cake, cut into 1 inch cubes1 (32 fluid ounce) container vanilla yogurt2 cups sliced fresh strawberries2 cups fresh blueberries, rinsedCover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed. Amount Per Serving  Calories: 189 | Total Fat: 1.6g | Cholesterol: 4mg

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