| 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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