| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Hungarian |
Appetizers, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Eggplant, peeled & cubed |
| 1 |
lb |
Tomatoes, chopped |
| 2 |
ts |
Hungarian paprika |
| 1 |
ts |
Salt |
| 1 |
|
Garlic clove, minced |
|
|
Tabasco sauce to taste |
| 4 |
tb |
Olive oil |
INSTRUCTIONS
In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an
hour. Drain & press with a spoon to remove excess moisture.
Combine eggplant & tomatoes with remaining ingredients. Saute in moderately
hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing.
Chill before serving.
"The Africa News Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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