It is with great pleasure that Mane Wave (hair stylists) at 124 Main Street North, Brampton, has joined us in our pledge to support the concept of Meatless Mondays. Here is a gregarious venue where the concept of eating right on an 80/20 scale will be well discussed and debated. Let the dialogue begin.
Renate Merten is recognized as one of Brampton’s foremost amateur chef`s, her dishes are lauded across several different continents. Here is a golden opportunity to try one of her family food jewels. Do Enjoy!
The Mane Wave has been a vibrant business operating near Brampton’s 4 corners for nearly 3 decades. Now open for over 20 years at the 124 Main Street location, just beside “Aren’t We Naughty”. The store no one visits but everyone knows its location!
Many of Renate’s bi-generational clients travel from as far afield as Toronto, Ajax, Beamsville, Waterloo and Muskoka to receive the highly specialized attention of her dedicated haute coiffure staff and, most importantly, her personal touch of excellence!
Please feel free to call the Mane Wave at 905-459-9283 – Open Wednesday through Saturday. Free parking available!
This Greek custard-topped casserole features eggplant, feta cheese and chunky tomato sauce. Serve with garlic bread and a cucumber salad.
4 eggplants (3.5 lb / 1.75 kg total)
1 tbsp (15 mL) salt
1/4 cup (50 mL) olive oil
2 cups (500 mL) shredded feta cheese
1/4 cup (50 mL) butter
1/4 cup (50 mL) all-purpose flour
1.5 cups (375 mL) milk
1 tsp (5 mL) salt
1/4 tsp (1 mL) each nutmeg and pepper
2 cups (500 mL) ricotta or cottage cheese
2 tbsp (25 mL) olive oil
3 onions, chopped
2 zucchini, diced
1 sweet red pepper, diced
4 cloves garlic, minced
2 tsp (10 mL) dried oregano
3/4 tsp (4 mL) cinnamon
1/4 tsp (1 mL) pepper
1 can (19 oz / 540 mL) tomatoes
1 can (5.5 oz / 156 mL) tomato paste
Cut eggplants into 1/2-inch (1 cm) thick slices. In colander, layer eggplant, sprinkling each layer with salt; let drain for 30 minutes. Rinse and pat dry. In batches, brush eggplant with oil and broil in single layer on baking sheet 4 inches (10 cm) from heat for 8 to 12 minutes or until lightly browned, turning once. Set aside.
Custard: Meanwhile, in saucepan, melt butter over medium heat; stir in flour and cook, stirring often, for 2 minutes, without browning. Gradually whisk in milk until smooth; cook, whisking often, for 2 to 4 minutes or until boiling and thickened. Season with salt, nutmeg and pepper. Transfer to large bowl; let cool slightly. Blend in eggs and ricotta.
Tomato Sauce: In large skillet, heat oil over medium heat; cook onions, zucchini, red pepper and garlic for about 5 minutes or until softened, stirring occasionally. Stir in oregano, cinnamon and pepper; cook, stirring for 1 minute. Drain and chop tomatoes, reserving juice for another use. Add tomatoes and tomato paste to skillet to make very thick sauce; bring to boil. Reduce heat and simmer for 10 minutes or until zucchini is tender.
Spread one-quarter of the tomato sauce in each of two 8-inch (2 L) square baking dishes; top each with one-quarter of the eggplant. Sprinkle each with 1/2 cup (125 mL) of the feta. Top with remaining tomato sauce, then remaining eggplant. Spread custard over top; sprinkle with remaining cheese. (Recipe can be prepared to this point, covered and refrigerated for up to 1 day or frozen for up to 2 months. Thaw completely.)
Bake in 350°F (180°C) oven for 1 hour or until top is browned and set. Let stand for 15 minutes; cut into squares. Makes 8 servings.
Recipe from Canadian Living Magazine (1991).