| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Jewish | 1 | servings | |
INGREDIENTS
| 2 | sm | Eggplants |
| 4 | sl | White bread |
| 1 | sm | Can; (6-8 oz) evaporated milk |
| 1/4 | c | Chopped onions |
| 1/4 | c | Chopped celery |
| 1/4 | c | Chopped bell pepper |
| 1 | tb | Pimiento |
| 1 | ts | Poultry seasoning or sage |
| 1 | tb | Butter |
| 1/2 | c | Grated cheese |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com> Peel, cube and boil eggplant until tender. Soak bread in milk. Saute onions, celery, bell pepper in butter. Mix eggplant, bread, sauteed vegetables & seasonings together and bake for 15 minutes at 375 degrees. Sprinkle cheese on top. 4 serving. 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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