White eggplant is often overpowered by the tomato sauce that is so suitable
for regular eggplant. Here's
a recipe that lets the subtle flavor of the white come through.
WHITE EGGPLANT PIE
shell for 9-inch pie
4 tablespoons butter, separated
3 tablespoons diced onion
2 garlic cloves, minced
2 cups diced red pepper
5 cups diced white eggplant
1/4 cup water or white wine
8 ounces cream cheese
5 tablespoons grated Parmesan cheese, separated
1 tablespoon lemon juice
2 tablespoons chopped fresh basil
salt and pepper
2 large tomatoes, seeded and diced
1/4 cup Panko bread crumbs
Bake pie shell for 10 minutes at 325. Saute onion, garlic and peppers in 2
tablespoons butter until limp. Add eggplant and water or wine; cover and
simmer 5 minutes. Slice cream cheese into cubes and stir in. Stir in 2
tablespoons Parmesan cheese, lemon juice and basil. Season with salt and
pepper. Stir in tomatoes. Pour mixture into pie shell. Combine bread crumbs
and remaining Parmesan cheese, and sprinkle over top. Melt remaining 2
tablespoons butter and dribble over bread crumbs. Bake 40 minutes at 400 or
until hot.
The original recipe, source unknown, called for pouring half the mixture
into the pie shell, covering it with sliced tomatoes and pouring in the
remaining mixture. It also called for 1 cup each of red and green pepper. I
like my way better, of course.
Felice