I made this for dinner last night. It's something that can be varied infinitely depending on what you have.

I sliced two large eggplants, cut up some cauliflower and chunks of red and yellow peppers, tossed with good olive oil, salt and pepper, and roasted at 375 until everything was done. The eggplant was soft and very rich, and the caulflower was nice and browned. It was hard not to snitch everything.

In an 8" square glass baking pan, I laid the eggplant, then the cauliflower and peppers, a few olives I had left over, some cheese, sauteed mushrooms, and poured over a can of chopped tomatoes. I topped it with parmesan mixed with herbs and garlic powder. I baked it until it was all cooked down and the cheese was browned. I also put sausage in it, but I think it would be better without, or with chicken or shrimp.

You could also use onions, garlic, asparagus, anything that can be roasted, and any herbs and spices to flavor it. It was very good.

Sounds very good -- thanks :fork:

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Tina

This is very much moussaka-like.
I would recommend slicing the eggplant, putting a little salt on it and laying it on paper towels for a while (about half an hour). This way the eggplant isn't doesn't have the bitter aftertaste some people don't like.

Then grill the eggplant in a little Olive Oil (Not too much, it will soak it right up.) You can then layer the eggplant like you would lasagna noodles with cheese/white sauce and lamb/gb/tomato sauce. This is one of my favorite recipes in the low carb world. (Even if I turn away from the light, I'm taking this one with me )

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Sven
305/218/200
Start Date: 1/1/06

Welcome to low-carb eating.
The food's not bad here.

Sounds wonderful!!!

LOL, Sven, that's some recommendation

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BC
LC Since 1998
Highest Weight 172
Current 104-108