Humus And Fried Eggplant

Wisdom is a process of cognition, not a bombshell out of the sky. In our non-thinking day it is quite popular to short-cut the painful process of reasoning for a blank waiting on some inner voice. It seems highly spiritual to do so and carries with it a magical authority. (“I got this from God at four o’clock in the morning!”) In this way the most spiritually unkempt believer or the novice has equal voice with the wisest Christian veteran.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Jewish		6	Servings

INGREDIENTS

1 1/2	c	Chickpeas
2	lb	Eggplant
2		Onions, large chopped
		Oil
		Salt
		Black Pepper
1	T	Chicken Soup mix

INSTRUCTIONS

source : "SIDE DISHES" by Benny Saida  Soak the Chickpeas overnight
Peel the Eggplant and slice it. Sprinkle  Salt over it and put aside
for several hours. Drain the Chickpeas.  Drain the liquids from the
Eggplant and fry in a pan till golden. fry  the onions till golden. Mix
the Chickpeas, Onions, Salt, Pepper and  Soup mix. Put in a pot half of
the Chickpeas over it half of the  Eggplant over it the rest of the
Chickpeas over it the rest of the  Eggplant. Add Salt and Pepper to
taste. Cover the Chickpeas with  water and cook over small flame till
the Chickpeas tern brown and  soft and the liquids evaporate
completely. Serve with parsley.  TIP - if  cooked in a regular pot add
a little hot water from time to  time while cooking.  Posted to
JEWISH-FOOD digest V96 #81  Date: Wed, 20 Nov 1996 23:24:03 +0200
From: Eyal Edelman via Shmulik Fishman <fms@actcom.co.il>

A Message from our Provider:

“Who hears ‘Depart from me, for I never knew you\”?”