| 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 |
tb |
Chicken Soup mix |
INSTRUCTIONS
source : "SIDE DISHES" by Benny Saida
1. Soak the Chickpeas overnight
2. Peel the Eggplant and slice it. Sprinkle Salt over it and put aside for
several hours.
3. Drain the Chickpeas. Drain the liquids from the Eggplant and fry in a
pan till golden.
fry the onions till golden.
4. Mix the Chickpeas, Onions, Salt, Pepper and Soup mix.
5. 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.
6. Cover the Chickpeas with water and cook over small flame till the
Chickpeas tern
brown and soft and the liquids evaporate completely.
7. 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:
“Don’t wait for six strong men to take you to church.”