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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.

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