Name: Eggplants with Labaneh
Ingredients: 2 Eggplants; 1 tb Coarse salt; 1 c Flour; 2 c Oil; 4 tb Olive oil; 2 tb Pine seeds

Busyness, as I’ve been diagnosing it, is as much a mind-set and a heart sickness as it is a failure in time management. It’s possible to live your days in a flurry of hard work, serving, and bearing burdens, and to do so with the right character and a right dependence on God so that it doesn’t feel crazy busy. By the same token, it’s possible to feel amazingly stressed and frenzied while actually accomplishing very little. The antidote to busyness of soul is not sloth and indifference. The antidote is rest, rhythm, death to pride, acceptance of our own finitude, and trust in the providence of God.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Auberginen, Delikatesse	6	Persons

INGREDIENTS

2		Eggplants
1	tb	Coarse salt
1	c	Flour
2	c	Oil
4	tb	Olive oil
2	tb	Pine seeds

INSTRUCTIONS

First you slice the eggplants without peeling them, about 1/2 inch thick.
Put them in a slieve and sprinkle them generously with salt (if possible
coarse sea salt, but any other salt would do). Let the bitter fluid go.
After one hour you wash the eggplants with running water. You dry the
slices with a towel. Dip them in the flour and deep fry them in the boiling
oil. Recover the slices, put them on baking paper or directly on a serving
plate, one next to the other.
When the plate is full, take your prepared Labane, and distribute it in
rings on the slices like the topping of a cake. Leave an empty space in the
middle. In the meantime heat the olive oil in a small pan, do not overheat.
Add the pine seeds. Be careful not to burn them but only to slightly brown
them. Immediately take off the heat and distribute with a tablespoon some
pine seeds and some olive oil over the eggplant slices with the Labaneh.
Serve immediately.
An absolutely delicious and easy (once you tested it and know all the
little tricks) apperitif for as many guests as you like, when they arrive.
Calculate 2 slices per person.
Contributor:  Ulrich W. Sahm
Preparation Time:  00:10
Posted to MM-Recipes Digest  by "Ulrich Sahm" <uwsahm@netvision.net.il> on
Aug 14, 1998

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