| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Eggplant; peeled and cut into chunks |
| 1 |
md |
Onion; chopped |
| 1 |
cn |
Cream of mushroom soup; undiluted |
|
|
Fresh ground Pepper to taste |
|
|
Paprika for color |
|
|
Chopped fresh Parsley |
| 1 |
ds |
Worcestershire Sauce |
INSTRUCTIONS
Saute onions in a bit of oil. (I use olive oil and add chopped garlic and
some chopped red or green pepper for flavor and color). Parboil the
eggplant chunks about 5 or 6 minutes. Don't let them get mushy. Drain in a
strainer or colander. Add drained eggplant to sauteed onions, undiluted
soup and remaining ingredients. Mix well.
Spray a deep oblong baking dish with PAM. Pour the mixture in. (Can do this
ahead and refrigerate overnight). When ready to bake, bake at 350 degrees
for 45 minutes or so to heat until bubbly.
Can top with buttered cracker crumbs or Ritz cracker crumbs before baking
if desired.
Posted to JEWISH-FOOD digest by Steve and Marilyn Kerman
<sdkerman@hevanet.com> on Feb 10, 1999, converted by MM_Buster v2.0l.
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