| 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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