Eggplant Manicotti

1 large eggplant, cut lengthwise into 12
1/4-inch thick slices
1 medium onion, chopped
1 10-ounce package frozen chopped
spinach, thawed and squeezed dry
1 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
dash of nutmeg
2 tablespoons whole wheat flour
1 1/2 cups marinara sauce
1/2 cup of Imperial Red Ale

Lightly oil a nonstick skillet and
cook the first side of the eggplant
slices until slightly browned. Turn
and cook the second side until
easily pierced with a fork.
Set aside.

Heat 1/4 cup of water in a large,
nonstick skillet and cook the onion
over medium-high heat until the
liquid has evaporated. Stir in 2
tablespoons of water to loosen
any bits of onion stuck to the pan.
Cook until the liquid evaporates
again, then stir in 2 more
tablespoons of water. When the
liquid has evaporated, add the
spinach and seasonings. Stir in the
flour and cook 2 minutes. Set
aside to cool.

Preheat the oven to 350°F.

Place a spoonful of the spinach
mixture across the center of each
eggplant slice. Then, beginning
with the narrow end of the
eggplant, roll around the filling.
Arrange in a baking dish,
seam-side down. Top with
marinara sauce. Cover and bake
for 20 minutes.
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
and as always,......remember you can do it!
Just read the recipe twice and go slow
So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
BeerNexus wine/beer expert Elaine Alexander
gives us several more of his cooking with beer
vegetarian recipes as he fills in for Chef Soboti this
November.  Enjoy the dishes and remember if
you're not a vegetarian you'll still love this tasty,
healthy fare!
from the editor)

Black Bean Burgers-

This recipe is a nutritional winner and boasts
of high protein and low fat.

1 15-ounce can black beans, drained
1/4 cup diced and sautéed onions
2 slices multigrain bread, finely crumbled
1/2 teaspoon each of garlic powder, black pepper,
and onion powder (optional)
1/4 teaspoon salt (optional)
1/2 cup cracker crumbs
1/4 cup of beer (lager)

In a large bowl, mash the drained black
beans. Add the sautéed onions, crumbled
bread, and spices. Mix thoroughly. Add about
1/4 cup of cracker crumbs (or just enough to
be able to form patties from the mixture).
Using your hands, form the mixture into
1/2-inch thick patties. For a breaded burger,
gently coat each patty with more cracker

In a lightly oiled non-stick pan, fry both sides
of the patties. Serve with a garnish of lettuce,
tomatoes, avocado, and any other
condiments on buns or over a bed or rice.

Makes 2 servings.
Missing Egg Sandwich

How about one more recipe? This is a quick and easy to make tasty dish for lunch.

1/2 pound firm tofu, mashed (about 1 cup)
2 green onions, finely chopped
1 tablespoon vegan mayonnaise (such as Vegenaise® or Nayonaise®)
2 tablespoons pickle relish
1 teaspoon stoneground mustard
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
8 slices whole wheat bread
4 lettuce leaves
4 tomato slices

Combine the mashed tofu with the green onions, vegan mayonnaise, pickle relish, mustard, cumin,
turmeric, and garlic powder. Mix thoroughly.

Spread on whole wheat bread and garnish with lettuce and tomato slices

From Elaine:  Thanks to BeerNexus for asking me to step in again for Chef Soboti.  I'm a huge fan of her
work and sincerely thank her for allowing me to contribute to her column this month.  Special thanks
to Chef Soboti for all the great vegetarian dishes she includes on her menu at the
award winning Gaslight Brewery and Restaurant.  Cheers!
Jan. 2008