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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Cooking Light

MAGAZINE

April, 1997

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Anzac Biscuits

(Cooking Light, April, 1997)

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Asian Pork Salad

(Cooking Light, April, 1997)

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Baked Eggplant Stacks with Roasted-Tomato Sauce

(Cooking Light, April, 1997)

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Black Bean-and-Fruit Salsa

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Blueberry Streusel Cake

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Cardamom-Scented Oatmeal-Pear Crisp

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Cavatappi with Spinach, Beans, and Asiago Cheese

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Cheesy Beef-and-Rice Casserole

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Chicken and Rice with Creamy Herb Sauce

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Chicken-Artichoke Spread

(Cooking Light, April, 1997)

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Chocolate Frosting

(Cooking Light, April, 1997)

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Chocolate Roulade with Raspberries

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Cooking Lightçs Ultimate Chocolate Layer Cake

(Cooking Light, April, 1997)

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Coriander-Rubbed Tenderloin Crostini

(Cooking Light, April, 1997)

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Corn Bread Dressing

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Cottage Cheese-and-Noodle Pudding

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Cream Cheese Icing

(Cooking Light, April, 1997)

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Cumin Pork Tenderloin with Dried-Apricot Chutney

(Cooking Light, April, 1997)

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Curried Lentil Soup

(Cooking Light, April, 1997)

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Dried-Apricot Chutney

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Easy Refrigerator Pickles

(Cooking Light, April, 1997)

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Eggplant Manicotti with Creamy Pesto Filling

(Cooking Light, April, 1997)

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Good source of calcium and fiber

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Comments:

On September 6, 2007, 10:24 pm pam said:

This is a great ‘from the garden’ meal that is also wonderful vegetable based comfort food. The eggplant is cut into planks that are topped with a pesto and ricotta cheese filling. After rolling the eggplant up you’ll have ‘manicotti’. Top the manicotti with your favorite store bought pasta sauce and mozzarella - the result is fabulous comfort food! Serve with a crusty bread and great wine for a delicious meal.


Four-Cheese Vegetable Lasagna

(Cooking Light, April, 1997)

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Garlic-Rosemary Roasted Chicken

(Cooking Light, April, 1997)

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Ginger Cookies

(Cooking Light, April, 1997)

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