Moroccan Eggplant Salad With Tomatoes And Garlic

Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs	Moroccan	Eggplant, Moroccan, Salad, Tomatoes	6	Servings

INGREDIENTS

4		Garlic cloves, finely
		chopped
1/2	t	Salt
		Olive oil, for frying
1	lb	Tomatoes, cubed
1	t	Paprika
1/2	t	Ground black pepper

INSTRUCTIONS

1998    
Peel eggplants and cut into 1-cm thick slices. Fry in olive oil on
both sides and then cut into quarters. Saute the garlic and tomatoes
for about 2 minutes. In a medium bowl combine tomato/garlic mixture,
add remaining ingredients and toss well. Posted to recipelu-digest
Volume 01 Number 434 by RecipeLu <recipelu@geocities.com> on Jan 02,

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