Name: Eggplant Salad la Tamu
Ingredients: 5 sm Eggplants, sliced; Salt; 2 tb Olive oil; 1/4 ts Black pepper; 1/2 ts Sweet red pepper; 1 ts Vinegar -=OR=- lemon juice; 1/2 ts Garlic, chopped; 1 tb Italian parsley, chopped; 2 lg Tomatoes, skinned & grated; Lemon quarters

Repentance means that you realize that you are a guilty, vile sinner in the presence of God, that you deserve the wrath and punishment of God, that you are hell-bound. It means that you begin to realize that this thing called sin is in you, that you long to get rid of it, and that you turn your back on it in every shape and form. You renounce the world whatever the cost, the world in its mind and outlook as well as its practice, and you deny yourself, and take up the cross and go after Christ. Your nearest and dearest, and the whole world, may call you a fool, or say you have religious mania. You may have to suffer financially, but it makes no difference. That is repentance.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Moroccan	Appetizers, Moroccan, Salads, Vegetables	4	Servings

INGREDIENTS

5	sm	Eggplants, sliced
		Salt
2	tb	Olive oil
1/4	ts	Black pepper
1/2	ts	Sweet red pepper
1	ts	Vinegar -=OR=- lemon juice
1/2	ts	Garlic, chopped
1	tb	Italian parsley, chopped
2	lg	Tomatoes, skinned & grated
		Lemon quarters

INSTRUCTIONS

Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well
under running water & pat dry on paper towels. Saute eggplants in oil until
just golden. Add salt to taste, along with the peppers & the rest of the
ingredients except the lemon quarters. Cook & mash gently for 10 to 12
minutes, or until excess liquids have evaporated. Adjust seasoning. Allow
to cool & then serve garnished with lemon quarters.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”