| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
| 1/2 |
c |
(or more) mayonnaise |
| 6 |
|
Cloves garlic |
| 1 |
md |
Onion |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
From: jeffosri@iafrica.com
Date: Tue, 13 Aug 96 07:29:47 GMT
Source: " Chag Sameach - Yeshiva College Recipe Book "
Bake eggplant in oven. When skin is charred and eggplant is tender, peel
and place in blender with remaining ingredients. Whip until blended.
Correct seasoning to taste.
Serve as a dip, or on crackers.
JEWISH-FOOD digest V96 #001
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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