Unless the Holy Ghost blesses the Word, we who preach the gospel are of all men most miserable, for we have attempted a task that is impossible. We have entered on a sphere where nothing but the supernatural will ever avail. If the Holy Spirit does not renew the hearts of our hearers, we cannot do it. If the Holy Ghost does not regenerate them, we cannot. If He does not send the truth home into their souls, we might as well speak into the ear of a corpse.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		1	servings

INGREDIENTS

1 3/4	kg	Aubergines
250	g	Feta cheese
2		Eggs lightly beaten
2	lg	Slices white bread ; crusts removed
100	g	Grated kashkaval or gruyere cheese; (I used cheddar)
5	tb	Sunflower oil

INSTRUCTIONS

(from Claudia Roden's-The Book of Jewish Food.)
Roast and peel aubergine.When cool peel and squeeze out as much juice
as posssible.Then either chop the flesh with 2 knives or mash with a
wooden spoon (do not use a food processor) In a bowl mix all the
ingredients together and only 4 T of the oil. Pour mixture into a
greased dish,sprinkle the top with 1T oil and some grated cheese.
Bake 180 C for 1 hour.
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net>
on Feb 13, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”