Name: Grilled Eggplant with Cheese
Ingredients: 2 lg Eggplants; 1/2 Lemon; 1 c Water; 1/4 c Butter; 1 tb Flour; 1 c Milk; 1/4 c Shredded mozzarella cheese; 1 ds Nutmeg & salt

It is wisdom to take occasional furlough. In the long run, we shall do more by sometimes doing less. On, on, on forever, without recreation, may suit spirits emancipated from this “heavy clay,” but while we are in this tabernacle, we must every now and then cry halt, and serve the Lord by holy inaction and consecrated leisure. Let no tender conscience doubt the lawfulness of going out of harness for a while, but learn from the experience of others the necessity and duty of taking timely rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	servings

INGREDIENTS

2	lg	Eggplants
1/2		Lemon
1	c	Water
1/4	c	Butter
1	tb	Flour
1	c	Milk
1/4	c	Shredded mozzarella cheese
1	ds	Nutmeg & salt

INSTRUCTIONS

> From: Sam M Rasheed <srasheed@juno.com>
Smoke whole eggplants in covered barbecue, or bake at 350 degrees for 20-30
minutes, until tender. Add lemon half to water in shallow dish. Place
eggplants in water, turn to coat thoroughly, and let stand until cool. Peel
eggplants & remove seeds. Cut flesh into 1/4" cubes. Melt butter in
skillet, add flour & cook and stir until light brown. Stir in milk, add
cheese, eggplant, dash nutmeg & season to taste with salt. Cook over very
low heat 5 minutes. 8 servings.
Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on Feb
9, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Find God. You were born to appreciate perfection”