| 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.
A Message from our Provider:
“God weeps for you”