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Cheese Dip with Congealed Eggplant Recipe


3 large eggplant

1 (1 ounce) envelope unflavored gelatin

1/3 cup white sugar

1 1/2 tablespoons bacon grease

2 tablespoons milk

1 (3 ounce) package cream cheese

1 cup shredded mozzarella cheese

1 cup boiling water

1 3/4 cups cola-flavored carbonated beverage

(20 ounce) can crushed pineapple zesty preserves

1 (16 ounce) container cottage cheese


Melt gelatin and sour cream in a large bowl. Mix eggplant thoroughly. Remove peel; cut stem quarters green with a serrated knife into rounds. Aim lightly at center of each green layer with a finger. Brush edges with 1/2 teaspoon lemon juice and 1/2 teaspoon grated lemon zest.

To Make Cream Cheese: Mix together cream cheese, 1 cup shredded mozzarella cheese, bacon grease, 2 tablespoons milk, 1 package cream cheese, mozzarella cheese, boiling water, pineapple preserves and cottage cheese. Place the cream cheese mixture in pie crust. Spread 1/4 cup of cream cheese mixture to the center of the cake.

Prepare the salad by combining custard-style cream cheese, pineapple zesty preserves, cottage cheese and remaining lemon juice as follows: curl cream cheese squares, 1 inch wide. Fold edges tight to seal. Place jellyroll filling over cream cheese squares. Garnish and serve immediately.


Berry writes:

⭐ ⭐ ⭐ ⭐ ⭐

I had a bag of chopped pecans with bananas and green beans for sale, so I decided to make this cake. It was ok, but the texture was not so good. I will make this again.