| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
10 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 100 |
g |
Cold butter or margerine — |
|
|
Cut into pieces |
| 1/4 |
c |
Cold water |
| 1 |
|
Eggplant — peeled and |
|
|
Chopped |
|
|
Salt |
| 2 |
md |
Onion — chopped |
| 6 |
tb |
Oil |
| 3 |
|
Garlic cloves — chopped |
|
|
Fine |
| 1 |
md |
Green pepper — choped |
| 150 |
g |
Tomato paste |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
ds |
Thyme |
|
ds |
Cumin |
| 2 |
|
Eggs |
| 1/2 |
c |
Milk |
| 150 |
g |
Cheese bread — grated |
INSTRUCTIONS
for the crust: Place flour and salt in a bowl. Add the fat mix with a mixer
on a low speed, until the mixture resembles bredcrumbs. Sprinkle the water
and remix only for a few seconds until themixture comes togather. Line an
26 cm /11 in pie ring with this dough. bake 12 minutes at 180 C/350 F.
for the filling:
1.Sprinkle some salt on the choped eggplant in order to take out it's
liquids. after half an hour squeeze the eggplant cuts and drain as well.
2. Heat the oil in a saucepan, add the onion and cook until soften.Add the
eggplan and cook for a few minutes. Add garlic and green pepper and cook
togather for about 10 minutes.
3. Add the tomato paste and seasoning , keep cooking for 5-10 more minutes.
4. Fill the baked shell with the sauted vegetables.
5. mix eggs and milk and pour this mixture over the filling, sprinkle the
grated cheese over the top and cook in the oven at 180 C/350 F for about 25
minutes.
Posted to MC-Recipe Digest V1 #141
Date: Sat, 6 Jul 1996 18:20:23 +0300
From: "gayer@ndc.sore.gov.il" <gayer@ndc.soreq.gov.il>
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”