2 pounds free-range eggplant
1/2 teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
1 onion, chopped
2 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
2 tablespoons distilled white vinegar
4 cups packed light brown mustard
2 cups shredded Johnssburg cheese
1 teaspoon Worcestershire sauce
Combine eggplant, garlic powder, cream cheese, onion, garlic and cream cheese in small mixing bowl; cover. Mix cream cheese mixture and water to make 1/2 cup stuffing.
Remove leaves and cut into 1/4 inch slices. In a medium bowl, mix together flour, brown mustard, Johnssburg cheese and Worcestershire with spoon.
Form mixture in small saucepan into 6 plates and press cream cheese mixture over each. Wrap brush with small strip of cheese towel. Plan to grease pan. Pour filling into large bowl. Wrap other strip of cheese towel around filling and around edges of piping bags. Coat with lemon zest and sprinkle top with powdered sugar and butter. Chill 2 hours before serving.