| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Eggplants; Big shinny and dark in skin, (up to 4) | |
| 2 | Green bell peppers; (up to 3) | |
| 3 | Tabls Oil; (up to 5) | |
| 1 | Onion; Medium, cut in small pieces | |
| 1 | Tomatoes; peeled and cut into small pieces, (up to 2) | |
| Salt; (no pepper) |
INSTRUCTIONS
Source: From my mother with love & more. Family recipe, My mother Devora. Prick the eggplant 3-4 time in the flesh, and BBQ them with the bell peppers , turning them till eggplants are soft and peppers are nicely BBQ. Put them in a bowl, cover with nylon bag for 15 minutes. Peel the bell peppers in running water and cut into small strips , put aside for later use. On a board put the eggplants and make a cut in their length. With a spoon, spoon out the flesh, spoon out as much as you can, Put in a colander to drain the liquid. Mash them to pueree.<<<At this stage my mother( Now I do) used to take just a portion that she wanted to prepare and the rest of the eggplant she put them in a container ,cover them with just a little on top with some oil, cover and keep in refrigerator for later use. To finish the salad, You add all other ingredients, Add salt as much as you prefer. Eat with country black bread. Oh, dear, It does reminds me of mother. Posted to JEWISH-FOOD digest Volume 98 #033 by Zvi & Rina Perry <Pzvi@netvision.net.il> on Jan 18, 1998
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