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VEGETARIAN STUFFED
EGGPLANT
3 medium eggplants (about 1
lb. each)
2 cups chopped onion
1 Tbsp. minced garlic
1 cup fresh chopped parsley
1 15 oz. can diced tomatoes
with liquid
1 cup, plus another 1 cup, plain
or herbed breadcrumbs
1 cup crumbled feta cheese (or
vegan feta cheese, made from tofu
and nutritional yeast)
1 tsp. kosher salt
1/2 Tbsp. ground pepper
1 cup water
1/2 cup extra virgin olive oil
Preheat oven to 350 degrees.
Using a sharp knife, cut the egg-
plants lengthwise into halves. Use
a melon bailer or sharp knife to
remove the flesh of the eggplant to
about V2 inch from the skin. Chop
the eggplant flesh, and set aside.
Spray a baking dish large enough

APPLES AND CREAM
CHEESE CINNAMON
COFFEE CAKE
1 1 /2 cups flour
1 V2 tsp. baking powder
Y2 tsp. salt
1 cup sugar (plus another 1 /2
cup sugar)
1 tsp. ground cinnamon
V2 cup (1 stick) butter or mar-
garine, softened to room tem-
perature
1 tsp. vanilla extract or vanilla
paste
8 oz. whipped cream cheese
2 large eggs
4 cups chopped, peeled Granny
Smith apples
sugar for sprinkling over cake
(garnish)
Preheat oven to 350 degrees.
Line a 9-inch springform pan with
a parchment round, and spray the
paper and the pan well with non-
stick cooking spray. Set aside.
Combine flour, baking powder
and salt.
Use an electric mixer to beat 1

All of our soups are made by hand, using fresh ingredients-
locally sourced when available. We cook the meat,
cut the vegetables, stir in the spices and simmer them on
our stove top until the flavors blend perfectly. Don't settle
for canned soup, enjoy the flavors of homemade!

to hold the 6 eggplant halves with
non-stick cooking spray. Arrange the
eggplant halves in the baking dish.
Combine the onions, garlic,
reserved eggplant, parsley, tomatoes
and 1 cup of the breadcrumbs in a
medium bowl. Stir in the cheese, salt
and pepper.
Divide the stuffing among the egg-
plants. Pour the water in the baking
dish around the eggplants. Drizzle
the eggplants with olive oil, and bake
for 40 minutes or until the eggplant
is softened. Sprinkle remaining
breadcrumbs over the eggplants, and
bake for 15 minutes more or until
the breadcrumbs are golden. Serve
hot. Makes 6-12 servings.

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cup sugar, butter, vanilla, cream
cheese and eggs at medium speed
until smooth.
Add flour mixture to creamed
mixture a little at a time, beat-
ing until just incorporated (do
not overbeat). In another bowl,
combine apples, 1/2 cup sugar
and cinnamon, and toss well to
coat the apples. Stir into batter.
Transfer batter to the prepared pan.
Sprinkle sugar over the cake (about
1 /4 cup), if desired.
Bake for 1 hour or until the cake
is set and the edges are dry. Cool
the cake completely before running
a knife around the edge of the pan
and removing the ring. Makes 12
servings.

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All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .

October 4 • 2012

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