his sister nagging him about his excessive weight.

She died several years before him (though I
admit that she was quite a bit older).

I did not know that. We went to her restaurant on our very first trip
to Louisiana. It was in a small town north of either Baton Rouge or Lafayette, not sure which.

Opelousas is my recollection, but I'm too lazy
to check. P.S. I went on to see a list of
veggies, and yeah.

Title: Smothered Okra And Eggplant

That recipe and the one below would benefit
from a bit of fat, both from the standpoint
of taste and of healthfulness. I've cooked
eggplant without fat before; it's just another
vegetable when you do it that way.

But -- eggplant is just another vegetable <D&R>.

In my opinion, very few vegetables are any good
without fat. Asparagus maybe, but they benefit
mightily from butter. I went on the Internet for a
list of vegetables, and as far as I can tell,
beets, tomatoes, and watercress are the only ones
that would not be markedly improved by fat. I'd
eat asparagus (as above) and corn without if no
butter were available and if they were fresh fresh,
but otherwise, yick.

Not Yo' Mama's Red Beans And Rice

This one crossed my search, but I picked eggplant for you instead.

I actually kind of like beans, but they really do
cry out for lard or olive oil.

And this time, I skipped over a recipe that called for eggplant and
zucchini plus another that was called French eggplant because it used
French salad dressing. Hopefully, this one is a bit more to your liking
than those two:-}}

I used to like pork chops in French dressing
(the red inauthentic stuff - the real French
generally use vinaigrette to dress their salads,
and not balsamic at that). The brand was Casino.
Catalina (Kraft's replacement in the line when
Casino was discontinued) didn't work as well.

Title: Aubergines A La Toulousaine (Eggplant A La Toulouse)
1 md Eggplant
3 lg Tomatoes, peeled
2 tb Snipped parsley
1 tb Salad oil
1/4 c Salad oil
2 c Fresh bread cubes
1 cl Galic, minced
1/4 c Grated Parmesan cheese

A nice-ish recipe but I'm doubting that it has
anything to do with Toulouse. Lilli and I are
dropping Swisher off there in about 3 weeks, so
if I can find this dish there, I'll report back.

parsley, garlic, 1 tablespoon salad oil and cheese. Toss well.
Sprinkle over top layer. Bake 20 minutes or until bread cubes are
golden and eggplant is tender. From the files of Earl Shelsby

Him again!

Chorizo stuffed eggplant with feta cheese
Categories: Ethiopian, Swedish, Greek, New Yorker, Spanish,
fusion, main, dairy, could be vegetarian, pork, him again
Servings: 2

2 Tb olive oil
1 lg eggplant
1/3 c chorizo (3 links' worth)
3 cloves garlic
2 shallots thinly sliced or chopped
1 yellow bell pepper, chopped
1/4 lb feta
1/4 c chopped mint
Kosher salt and fresh cracked pepper

This eggplant can be done vegetarian and with a little
extra fiber by substituting cooked quinoa or red lentils
drizzled in balsamic vinaigrette for the chorizo.

Preheat oven to 350F. Cut eggplant in half and scoop out
interior flesh, leaving at least 1/2" border to hold the
ingredients when baked. Chop eggplant into small cubes.

In a saucepan or skillet, heat the oil and saute chorizo
and garlic until cooked through, 3 to 5 min. Remove from
heat but leave oil in pan. Saute eggplant cubes with
shallots and yellow bell pepper until soft, about 5 min.
Add cooked chorizo and garlic to the mix, season with
salt and pepper, then allow flavors to meld about 2 min.
Remove from heat and let cool.

Crumble half the feta and add to the sausage mix along
with the chopped mint. Fill eggplant halves that have
been lightly coated with olive oil, salt and pepper.
Top with remaining feta and bake in oven 45 min. Top
with more mint if you would like and serve.

Marcus Samuelsson
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eggplant without fat before; it's just another
vegetable when you do it that way.

But -- eggplant is just another vegetable <D&R>.

In my opinion, very few vegetables are any good
without fat. Asparagus maybe, but they benefit
mightily from butter. I went on the Internet for a
list of vegetables, and as far as I can tell,
beets, tomatoes, and watercress are the only ones
that would not be markedly improved by fat. I'd
eat asparagus (as above) and corn without if no
butter were available and if they were fresh fresh,
but otherwise, yick.

It helps beets too, and tomatoes need all the help they can get
unless they're sauce. Nothing helps the raw ones. I tend to go with
sea salt and vinegar for a lot of them. Pickling helps all sorts of
things otherwise not edible.

Not Yo' Mama's Red Beans And Rice

This one crossed my search, but I picked eggplant for you

instead.

I actually kind of like beans, but they really do
cry out for lard or olive oil.

Hence the pork fat in traditional baked beans.

I used to like pork chops in French dressing
(the red inauthentic stuff - the real French
generally use vinaigrette to dress their salads,
and not balsamic at that). The brand was Casino.
Catalina (Kraft's replacement in the line when
Casino was discontinued) didn't work as well.

One of my guilty pleasures is baking meats with Lipton Onion Soup
mix.
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