| 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.
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