Name: Eggplant Salad - Flavor of Liver
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

Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh's modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged.

Dale Ralph Davis

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 "&deg;òéä è&deg;àáODh" <tarab@netvision.net.il> on
Apr 27, 1998

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“You’re never too old for God”