Name: Mock Herring Appetizer
Ingredients: 2 Onions, cut crosswise in 1/4" slices, separated into rings; 2 Ribs celery, cut in 1" slices; 1 md Eggplant, peeled, cut in long 1" thick strips; Vegetable salt, to taste; 1 ts Whole cloves; 1 Bay leaf, crumbled; 1 ts Brown sugar; 1 c Yogurt, or sour cream; Pumpernickel bread; Yield: 6 servings

At His baptism Jesus Christ embraced His mission and then heard His Father say, “I’m proud of You, My Son.” The transcendent cause was blessed, affirmed, and “spiked” by the Father’s vocal affirmation. If He held any doubts about His course in life, they were vanished in that one instance. Every temptation He would encounter and all of the hardships He would endure were immediately put into perspective. He embraced His mission, and He was affirmed by His Father, investing the moment with reverential awe.

Robert Lewis

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy	Vegetarian		1	Servings

INGREDIENTS

2		Onions, cut crosswise in 1/4" slices, separated into rings
2		Ribs celery, cut in 1" slices
1	md	Eggplant, peeled, cut in long 1" thick strips
		Vegetable salt, to taste
1	ts	Whole cloves
1		Bay leaf, crumbled
1	ts	Brown sugar
1	c	Yogurt, or sour cream
		Pumpernickel bread
		Yield: 6 servings

INSTRUCTIONS

While looking through the New York Times Natural Foods Cookbook, by Jean
Hewitt, for a tahini recipe (see separate posting), I found this
interesting- looking recipe for a vegetarian, low-fat appetizer.
Place onion rings and celery in a colander over boiling water.  (Or use a
steamer.)  Cover and steam for 5 minutes.
Add the eggplant and steam till tender, but not mushy.  Put vegetables in a
bowl to cool.
Combine remaining ingredients and stir into the cooled vegetables.  Chill
well.  Serve on slices of pumpernickel.
Posted to JEWISH-FOOD digest V96 #80
Date:         Tue, 19 Nov 96 07:19:17 +0200
From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>

A Message from our Provider:

“You’re on this planet for a purpose. Find it.”