| 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>
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