| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 10 |
md |
Aubergines |
| 2 |
|
Onions; diced |
| 1 |
lg |
Lemon ; Juice of |
| 2 |
ts |
Garlic salt |
| 1/2 |
c |
Fresh chopped dill |
| 1/2 |
c |
Fresh chopped parsley |
|
|
Sesame seeds for garnish |
| 1/2 |
c |
Good mayonnaise |
INSTRUCTIONS
Salt cubed aubergine, Leave to sweat 20 min. Rinse in cold water.
Saute onions in oil till transparent. Add garlic salt, lemon juice,
dill and parsley.Stir to mix, then add aubergines. Simmer on low 30 -
40 min, stirring regularly. Allow to cool, add mayonnaise, mix well.
Garnish with sesame seeds and chopped parsley.
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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