| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Arab | 8 | Servings | |
INGREDIENTS
| 1 | lg | Eggplant |
| 1/2 | c | Flour |
| Frying oil | ||
| 1 | md | Onion |
| 1 | Clove garlic | |
| 3 | Hard boiled eggs | |
| 1 | ts | Salt |
| Pince of pepper | ||
| 2 | Hard boiled eggs | |
| Parsley | ||
| Black olives | ||
| Tomato |
INSTRUCTIONS
GARNISH Back then, in the 50's, Israel was a poor country, and there were food coupons. Medicine then considered liver as a very healthy food, source of iron, etc... Obviously the occasion called for invention and this is a famous recipe of the 50's, a dish still eaten today (not for health reasons though as you will see). The legend was that it not only tastes like liver, its actually as healthy as liver. But then, in those days, nurses told mothers that 7 olives are like 1 egg. Yes, those were the days. BTW, the dish is very very tasty. Serve with some rye bread. Source : Ruth Sirkis's From the Kitchen with Love (Israel's equivalent to Betty Crocker) Serves : 8-10 buffet servings (from my experience, unless your guests are really famished, even more) 1. Peel the eggplant, slice to 1/2 inch slices. Sprinkle salt on slices and stand for about 20 mins. Then rinse slices and dry. This stage is supposed to extract bitter fluids from the eggplant. 2. Put flour on plate. Cover each slice on both sides with flour, and fry. Remove fried slice to a paper towel to soak excess oil. Fry chopped onion in same oil. 3. Chop eggplants (prefarably in meat grind). The key word here is - don't make a mash. Grind also garlic and eggs. 4. Mix eggplants, eggs, garlic, fried onion. Season with salt and pepper to taste. 5. Before serving, garnish with hard boiled egg slices, tomato "roses", black olives, chopped parsley... Posted to JEWISH-FOOD digest by "°òéä è°àáODh" <tarab@netvision.net.il> on Apr 27, 1998
A Message from our Provider:
“You’re never too old for God”