CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Eggplants |
|
|
Salt |
|
|
Olive oil |
1 |
|
Garlic cloves*, up to 2 |
1 |
T |
Tomatoe paste, up to 2 |
INSTRUCTIONS
(a very popular mezze in Israel !) Slice unpeeled eggplants in round
slices, sprinkle with salt and drain for half an hour, in a colander.
Rinse under runing cold water and pat dry. Fry in olive oil until
golden brown, then place on paper towel to remove grease. In a frying
pan, heat olive oil, fry one or two garlic cloves*, add the eggplants,
add 1-2 tablespoons of tomatoe paste, dilued in water, cover and cook
for 15 minutes. Serve hot, or cold. Suggestion : delicious in a
pastrami sandwich with some parsley *it is preferable to remove the
garlic to avoid the burnt taste. Posted to JEWISH-FOOD digest by
"Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Feb 8, 1999,
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