Name: Eggplant Khoresh
Ingredients: 1 Small; thin, seedless eggplant per person.; 1 lb Meat or chicken legs; about; 1 Very big onion; peeled and sliced; 1 Cloves of crushed garlic.; (up to 2); Salt and peper to taste.; sm Amount of Saffron disolved in hot water; ( for the special flavor).; 1 ts Tumeric; (for the nice color).; 1 Box; (small) of tomatoe paste or 2-3 pureed tomatoes.; 2 sm Dry lemons; (limo Amani) or lemon juice. (up to 3); Oil

It must be seen that…the spirit of love in the minister arises not so much out of natural personality, but is a gift of God. This love, then, will be a reflection of God’s love and will demonstrate itself not only in a man’s sincere love for God and His truth, but also a deep compassion for people accompanied by a loving compulsion to seek after them, aid them, and extend the grace of Christ to them. How insightful is the comment often heard that “one should not take the job of shepherd until he learns to love the smell of sheep.”

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Meats	Jewish		1	Servings

INGREDIENTS

1		Small; thin, seedless eggplant per person.
1	lb	Meat or chicken legs; about
1		Very big onion; peeled and sliced
1		Cloves of crushed garlic.; (up to 2)
		Salt and peper to taste.
	sm	Amount of Saffron disolved in hot water; ( for the special flavor).
1	ts	Tumeric; (for the nice color).
1		Box; (small) of tomatoe paste or 2-3 pureed tomatoes.
2	sm	Dry lemons; (limo Amani) or lemon juice. (up to 3)
		Oil

INSTRUCTIONS

A persian dish, served with white rice. (on the archives under Rice
"chelow").
Cut the eggplant (I don't peel them) lenghwise, sprinkle with coarse salt
and set aside (to remove the bitter taste) in a colander. Then rinse and
pat dry. Fry in a deep oil, until golden-brown. remove to a plate coverd
with a cotton dish cloth to absorve excess of oil.
If using meat cook it apart, until almost tender. Fry the onion and garlic
until golden in a small amount of olive oil add salt and peper, tumeric and
saffron . Cover with water,add the tomatoe paste and let cook with the meat
on a very low heat.
Add the eggplants to the khoresh, adjust seasonning, cover and cook for
another half an hour .
Serve the Khoreh in a bowl appart from the rice.
NOUSH-E-DJAN !( Bon appetit)
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on Feb 21, 1998

A Message from our Provider:

“He who angers you, controls you!”

To love at all is to be vulnerable. Love anything, and your heart will certainly be wrung and possibly be broken. If you want to make sure of keeping it intact, you must give your heart to no one, not even to an animal. Wrap it carefully round with hobbies and little luxuries; avoid all entanglements; lock it up safe in the casket or coffin or your selfishness. But in that casket—safe, dark, motionless, airless—it will change. It will not be broken; it will become unbreakable, impenetrable, irredeemable...The only place outside Heaven where you can be perfectly safe from all the dangers...of love is Hell.

C.S. Lewis