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

Though judgment applies in all these cases, it’s one thing for people with very little knowledge of Jesus to reject the Savior. it’s quite another for people that grow up in Christian family and are heavily exposed to the truth. It’s even quite another for someone to profess faith in Christ, appear to walk with Jesus and then give the Lord a vote of no confidence. And it’s even quite another to do all the above and then intentionally lead other Christians astray by false teaching (see Heb. 6:4-6, 10:26-27; 2 Pet. 2: 20-22).

Randy Smith

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”