| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Eggplants | |
| 1 | tb | Salt |
| 1 | tb | Vegetable oil |
| 1 | c | Pitted olives |
| 2 | Onions, sliced | |
| 1 | Bell pepper, cut into strips | |
| 12 | oz | Baby mushrooms |
| 3 | tb | Fresh lemon juice |
| 3 | tb | Olive oil |
| 2 | Cloves garlic, crushed | |
| 2 | Tablespoons, chopped dill | |
| 2 | tb | Wine vinegar |
INSTRUCTIONS
Pre-heat the oven to 375 degrees/190degrees C. Cut the eggplants in half lengthwise, sprinkle with salt anad leave to drain for 20 minutes. Squeeze out the excess moisture, then place on an oiled baking sheet. Bake until they are fairly soft, then scoop out some of the flesh and reserve. Meanwhile, boil up a little water and blanch the olives in it -- do this twice to remove their saltiness. Lightly fry the onions in the vegetable oil, remove the skillet from the heat and add the pepper strips, mushrooms, lemon juice, olives, oil, garlic and vinegar. Mix well together. Mash the scooped out eggplant and add to the mixture. Divide the mixture between the four eggplant halves and put them back in the oven for 10 minutes. Serve sprinkled with dill, accompanied by a yogurt-based sauce. Posted to JEWISH-FOOD digest V97 #025 by MemVovShin@aol.com on Jan 21, 1997.
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