| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
|
6 |
Servings |
INGREDIENTS
| 3 |
|
Medium-sized aubergines |
| 1 |
ts |
Salt |
| 1 |
lb |
Lamb |
| 4 |
|
Onions; decided finely |
| 3 |
tb |
Water |
| 2 |
|
Cloves garlic; minced |
| 6 |
tb |
Oil |
| 4 |
tb |
Tomato purée mixed with 4 tablespoons water |
| 1 |
ds |
Pepper |
| 2 |
tb |
Cornflour |
| 2 |
c |
Broth |
| 4 |
|
Eggs; slightly beaten. |
INSTRUCTIONS
The Israeli kosher version of the Greek cheese-topped casserole.
Cooking time: about 1 1/2 hours
Slice the unpeeled aubergines to 1/2-inch thickness. Sprinkle with salt and
set aside (preferably in the sun) for an hour. Meanwhile mince the lamb,
add onions, water and garlic and fry in the oil Remove from heat and fry
the aubergines in the oil until golden. Mix the tomato purée with the water
and a dash of pepper. Put alternate layers of augergine, meat mixture and
tomato purée into a greased casserole, with augergines as top layer. Bake
for 45 minutes in a moderate oven (350 F. or Gas mark 4). Dissolve
cornflour in the broth, add the baten eggs, mix well and pour on the baked
dish. Return the oven for about 20 minutes until sauce is set. Serve hot.
EVERYBODY CAN SEE THIS IS AN ORIGINAL ENGLISH RECIPE, NOT TRANSLATED BY A
DUTCH GRANDMOTHER, WHO HAS NOT A CLUE HOW TO DO THAT IN GOOD ENGLISH. ;-)
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
<hanmauwer@wxs.nl> on Oct 29, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
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