INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 798
Calories From Fat: 724
Total Fat: 81.9g
Cholesterol: 0mg
Sodium: 1163.3mg
Potassium: 22.6mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: <1g
Protein: 2.2g