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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