| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Eggplant | |
| 1 | Egg + 3 tabls water; (Washed egg) | |
| Oil for frying | ||
| 1 | lb | Sherry tomatoes ( those are very small one); Cut in half |
| 5 | Green onions ;cut in small pieces | |
| 1 | Garlic clove; small mashed very fine | |
| 2 | Tabls Basil ;cut very small | |
| 3 | Tabls Lemon juice | |
| 2 | Tabls Dressing oil | |
| Salt and Freshly ground pepper |
INSTRUCTIONS
Source :From my mother with love& more, Family recipe. Peel eggplant, cut long wise about 1 cm thick, and cut again long wise so you get like small fingers. In a bowl beat with a whisk egg and water, Dip eggplant in egg wash and fry it in heated oil, Drain well on many paper towels, Note: you can prepare this one day before and keep in refrigerator. In a big bowl bring Tomatoes, onions, Basil, and eggplants , Put the dressing in a shaker + the Garlic shake well and pour over the salad 1 hour before serving, Mix till all is blended. Enjoy my friends. Rina. >From my own collection. Posted to JEWISH-FOOD digest V97 #336 by Zvi&Rina perry <pzvi@netvision.net.il> on Dec 30, 97
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