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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Eggplant wraps are an easy, sumptuous and scrumptious meal

By Susan M. Selasky





JewishWorldReview.com | (MCT) What's ideal about the eggplant is that it has so many uses other than fried and drenched in a red sauce topped with cheese.


You can roast slices and use as an ingredient for a grilled veggie sandwich. You can slice it, and use it in casseroles or gratins. Or you can roast it and mash the softened flesh to make a dip.


In today's recipe, fried eggplant slices become malleable and are used to make a wrap with a stuffing of cheese, pine nuts, spinach and sun-dried tomatoes. The recipe is extra terrific because it's meatless.


Eggplant is a fruit, although it's thought of and used as a vegetable. It's a member of the nightshade family that includes tomatoes and potatoes.


The original recipe makes 16 wraps and recommends four per serving. This will depend on the size of your eggplant. If you use the large kind, often called globe eggplant, the wraps will be larger. Smaller and narrower eggplant will work for first course- or appetizer-sized portions.


I used a medium-large eggplant and found that two wraps as a main dish was plenty for a serving.


The two main caveats of eggplant are that they are like sponges, especially when frying, and soak up a lot of oil. Eggplant can also be bitter. When working with eggplant many recipes suggest salting the eggplant and weighting it before frying it. After salting, rinse the eggplant and pat dry before using. This step removes bitterness and excess moisture so the eggplant doesn't absorb much oil when fried.


To slice eggplant, use a serrated knife to easily cut through the sometimes tough skin .

This recipe also uses sun-dried tomatoes. If you've never had them, you're in for a treat.


Sun-dried tomatoes, are just that, tomatoes dried in the sun or dried by another means. Once dried, the tomatoes shrink immensely and become chewy. The flavor is sweet and intense. Sun-dried tomatoes are a pantry staple of mine. They add depth of flavor to many dishes including pasta dishes, salads and pizzas. You also can serve them as an appetizer with fresh mozzarella, goat cheese or feta cheese.


They are sold packed in oil (look for them in the ethnic aisle) or dry-packed (most often in the produce section). If you buy the dry-packed you will need to rehydrate them to soften.


Sun-dried tomatoes have an intense flavor, so a little goes a long way.




EGGPLANT WRAPS

Makes: 16 wraps / Prep time: 25 minutes

Total time:45 minutes

This recipe can be easily halved. Mary McCartney writes that "these wraps work well as a dinner party dish … either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with courgettes (zucchini). You can assemble them beforehand and then bake them when your guests arrive, making your evening more relaxing."


  • Olive oil cooking spray

  • 2 medium to large eggplant

  • 1 to 11/2 tablespoons dried mixed herbs

  • 3 tablespoons sunflower oil or light olive oil

  • 16 ounces baby spinach

  • 16 sun-dried tomatoes marinated in olive oil, each cut in half or thirds

  • 3 tablespoons pine nuts, lightly toasted

  • 5 ounces sharp white cheddar cheese, (regular or reduced fat) cut into 16 slices

  • Sea salt and freshly ground black pepper, to taste


Preheat the oven to 350 degrees. Coat a sided baking sheet with olive oil spray or use a nonstick baking sheet.


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Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into eight pieces (16 in all) about 1/4- to 1/3-inch thick.

In a small bowl mix together the herbs and oil. Heat a large frying pan over medium-high heat. Working in batches, lightly brush each slice of eggplant on one side with the oil mixture and place in the hot pan. Fry until golden brown on one side, about 3 minutes. Brush the top side lightly with oil and flip to fry that side, another 2-3 minutes. When all the slices are cooked, set them aside.

Wash the spinach well in cold running water, spin dry and then heat in a large skillet to wilt, using just the water that is clinging to the leaves and drain off the excess liquid.

To assemble wraps: Take one slice of the cooked eggplant and place a little of the wilted spinach on one half. Then place a few pieces of sun-dried tomato on top, sprinkle with a few toasted pine nuts, and top with a slice of cheddar. Fold the eggplant over to form the wrap and place on the baking sheet. Repeat with remaining eggplant slices. Sprinkle each with sea salt and fresh black pepper.

Bake for 15 minutes, until the cheese has melted and is bubbling. Serve immediately.

95 calories (63% from fat), 7 grams fat (2 grams sat. fat), 5 grams carbohydrates, 4 grams protein, 162 mg sodium, 9 mg cholesterol, 3 grams fiber.

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© 2013, Detroit Free Press Distributed by MCT Information Services

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