INGREDIENTS

INSTRUCTIONS

1998    
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)  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. 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. Chop eggplants (prefarably in meat grind). The key word  here
is - don't make a mash. Grind also garlic and eggs. Mix  eggplants,
eggs, garlic, fried onion. Season with salt and pepper to  taste.
Before serving, garnish with hard boiled egg slices, tomato  "roses",
black olives, chopped parsley... Posted to JEWISH-FOOD  digest by
"øòéä èøàáODh" <tarab@netvision.net.il> on Apr 27,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 107
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 132.6mg
Sodium: 478.8mg
Potassium: 182.7mg
Carbohydrates: 10.5g
Fiber: 1.3g
Sugar: 2.4g
Protein: 5.9g