Name: Eggplant Pie
Ingredients: 1 Up margarine; 2 ts Baking powder; 2 1/2 c Flour; 3/4 c Orange juice; 2 md Eggplant; peeled and chopped small; 2 tb Oil; 2 md Onions; chopped fine; 1/4 c Boiling water; 2 ts Soup powder; 1 tb Lemon juice; Salt; Pepper; Ginger; 2 tb Flour; ( if eggplant is moist); 1 Beaten egg

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	servings

INGREDIENTS

1		Up margarine
2	ts	Baking powder
2 1/2	c	Flour
3/4	c	Orange juice
2	md	Eggplant; peeled and chopped small
2	tb	Oil
2	md	Onions; chopped fine
1/4	c	Boiling water
2	ts	Soup powder
1	tb	Lemon juice
		Salt
		Pepper
		Ginger
2	tb	Flour; ( if eggplant is moist)
1		Beaten egg

INSTRUCTIONS

DOUGH
FILLING
sorce: D. Diamont, a neighbor
Make dough the night before: combine ingredients.
Saute onion in oil. Add eggplant and other ingredients except the egg. Cook
till tender. When mixture is cooked add the egg. Pour filling on half of
the prepared dough. Top with other half. Brush with egg and sprinkle with
sesame seeds. Bake at 350 till dough browns ( about an hour).
This dish is great hot or cold. A good idea for summer sheuda shilishet.
Posted to JEWISH-FOOD digest by "Rivky & Shimon" <stivo8@inter.net.il> on
Feb 14, 1999, converted by MM_Buster v2.0l.

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