| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chickpeas |
| 2 |
lb |
Eggplant |
| 2 |
|
Onions, large chopped |
|
|
Oil |
|
|
Salt |
|
|
Black Pepper |
| 1 |
T |
Chicken Soup mix |
INSTRUCTIONS
source : "SIDE DISHES" by Benny Saida Soak the Chickpeas overnight
Peel the Eggplant and slice it. Sprinkle Salt over it and put aside
for several hours. Drain the Chickpeas. Drain the liquids from the
Eggplant and fry in a pan till golden. fry the onions till golden. Mix
the Chickpeas, Onions, Salt, Pepper and Soup mix. Put in a pot half of
the Chickpeas over it half of the Eggplant over it the rest of the
Chickpeas over it the rest of the Eggplant. Add Salt and Pepper to
taste. Cover the Chickpeas with water and cook over small flame till
the Chickpeas tern brown and soft and the liquids evaporate
completely. Serve with parsley. TIP - if cooked in a regular pot add
a little hot water from time to time while cooking. Posted to
JEWISH-FOOD digest V96 #81 Date: Wed, 20 Nov 1996 23:24:03 +0200
From: Eyal Edelman via Shmulik Fishman <fms@actcom.co.il>
A Message from our Provider:
“Who hears ‘Depart from me, for I never knew you\”?”