| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants |
| 1 |
|
Onion, finely chopped |
| 2 |
|
Garlic cloves, finely chopped |
| 1 |
|
Lemon , juice of |
| 4 |
tb |
Mayonaise |
|
|
Salt and pepper to taste |
|
|
Chopped chives for garnish |
|
|
Black olives (pitted and halved) for garnish |
INSTRUCTIONS
source: Jewish cooking class taught by Bilha Widmann in Jewish Culture
Center in Munich
servings: 6
Grill the eggplants or bake them in the oven, approximately 30-40 minutes,
until browned outside and very soft inside. Let cool. Scoop out the insides
of the eggplant, and puree in a food processor. Season to taste with salt
and pepper. Add the onion, garlic, lemon juice, and mayonaise, and mix
well. Garnish with chives and black olives, and serve.
Posted to JEWISH-FOOD digest V97 #008
From: Karen Snyder <100130.1562@compuserve.com>
Date: Wed, 8 Jan 1997 22:43:04 -0500
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