| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | servings | |
INGREDIENTS
| 1 | lg | Eggplant |
| 1 | ts | Grated onion |
| 1/8 | ts | Salt & pepper to taste |
| 4 | tb | Butter |
| 4 | tb | Flour |
| 1 1/4 | c | Milk |
| 1 | Green pepper; chopped | |
| 3/4 | c | Grated sharp cheese |
| 2 | Eggs; separated, beaten separately | |
| 4 | tb | Chili sauce |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com> Cook peeled, cubed eggplant in boiling water with onion, salt & pepper until tender. Drain. Melt butter in double boiler, add flour, blend. Add milk gradually, stir until blended. If needed, add additional salt. Add chopped pepper, cheese & slightly beaten egg yolks, chili sauce and eggplant. Fold in stiffly beaten egg whites. Bake in bettered casserole 40 minutes at 350 degrees. Serves 6. Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on Feb 9, 1999, converted by MM_Buster v2.0l.
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