| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | St. Louis | 1 | servings | |
INGREDIENTS
| 1 | lg | Eggplant |
| 1 | lg | Onion |
| 2 | Cloves garlic | |
| Salt/pepper to taste | ||
| 2 | tb | Wine vinegar |
| 1 1/2 | tb | Olive oil |
INSTRUCTIONS
Try some of these from the Sisterhood of Traditional C ong. of Creve Coeur(St. Louis) MO Bake eggplant for 45 min., or till tender,at 350 degrees; cool. Chop eggplant, onion, garlic in wooden bowl (or processor); add liquids ingredients. Refrigerate 24 hours. Serve with crackers or cut-up vegies. Posted to JEWISH-FOOD digest by "Sondra R. Dobinsky" <sandee@stlnet.com> on Dec 24, 1998, converted by MM_Buster v2.0l.
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