See Also: Roasted Eggplant Spread with Focaccia(recipes)
Roasted Eggplant Spread(recipes)
Roasted Eggplant Dip(recipes)
Roasted Eggplant Rolls(recipes)
Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza(recipes)
Roasted Garlic Spread with Three Cheeses(recipes)
S-sulfocysteine(medicine)
S-sulfocysteine synthase(medicine)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
focaccia(dictionary)

S-sulfocysteine synthase (medicine) and Roasted Eggplant Spread with Focaccia (recipes)


S-sulfocysteine synthase (medicine)


S-sulfocysteine synthase
<enzyme> Substrates are o-acetylserine and thiosulfate

Registry number: EC 4.-

Synonym: cysteine synthase b


Roasted Eggplant Spread with Focaccia (recipes)


Roasted Eggplant Spread with Focaccia

Yield: Makes 10 servings

This no cholesterol appetizer is perfect for any Italian meal!





Ingredients:



Focaccia (recipe follows)

1eggplant (1 pound)

1medium tomato

1tablespoon fresh lemon juice

1tablespoon chopped fresh basil or 1 teaspoon dried basil

2teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme

1clove garlic, minced

1/4teaspoon salt

1tablespoon extra virgin olive oil









Preparation:





1.Prepare Focaccia.2.Preheat oven to 400°F. Poke holes in several places in eggplant with fork. Place eggplant on oven rack; bake 10 minutes. Cut stem end from tomato; place in small Baking pan. Place tomato in oven with eggplant. Bake Vegetables 40 minutes.3.Cool Vegetables slightly; peel. Cut eggplant into large slices. Place tomato and eggplant in Food processor or blender. Add lemon juice, basil, thyme, garlic and salt; process until well blended. Slowly drizzle oil through feed tube and process until mixture is well blended. Refrigerate 3 hours or overnight.4.To serve, spread 1 tablespoon on each focaccia wedge.









Nutritional Information:







Serving Size: 3 tablespoons spread with 3 focaccia wedges







Fiber

3 g







Carbohydrate

22 g







Saturated Fat









Total Fat

3 g







Calories from Fat

21 %







Calories

127







Protein

4 g







Sodium

267 mg









Dietary Exchange:







Fat

1/2







Starch

1-1/2







Focaccia

Yield: Makes 10 servings (30 wedges)

This focaccia is made into three small rounds rather than one large round so it may be cut into small pie-shpaed wedges for spreading or dipping as an appetizer. This recipe calls for whole wheat flour to increase the fiber content.





Ingredients:



3/4cup warm water (110° to 115°F)

1-1/2teaspoons sugar

1teaspoon active dry yeast

1tablespoon extra-virgin olive oil

1teaspoon salt

1teaspoon dried rosemary

1cup all-purpose flour

1cup whole wheat flour

Nonstick Cooking spray









Preparation:





1.Pour water into large bowl. Dissolve sugar and yeast in water; let stand 10 minutes or until bubbly. Stir in oil, salt and rosemary. Add flours, 1/2 cup at a time, stirring until dough begins to pull away from side of bowl and forms ball.2.Turn dough onto lightly floured surface and knead 5 minutes or until dough is smooth and elastic, adding more flour if necessary. Place dough in bowl lightly sprayed with Cooking spray; turn dough so all sides are coated. Cover with towel or plastic wrap; let rise in warm, draft-free place about 1 hour or until doubled in bulk.3.Turn dough onto lightly floured surface; knead 1 minute. Divide into 3 balls; roll each into 6-inch circle. Using fingertips, dimple surfaces of dough. Place on Baking sheet sprayed with Cooking spray; cover and let rise 30 minutes more.4.Preheat oven to 400°F. Spray tops of dough circles with Cooking spray. Bake about 13 minutes or until golden brown. Remove from oven; cut each loaf into 10 wedges.









Nutritional Information:







Serving Size: 3 wedges (1/10 of total recipe)







Fiber

2 g







Carbohydrate

19 g







Saturated Fat









Total Fat

2 g







Calories from Fat

15 %







Calories

102







Protein

3 g







Sodium

214 mg









Dietary Exchange:







Starch

1-1/2