| 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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