| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Indian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
-or- |
| 2 |
sm |
Peeled eggplants (about 2 lb. total); sliced 1/2" thick |
| 1/2 |
c |
Sifted chickpea or soy flour |
| 3 |
tb |
Self-rising flour |
| 2 |
tb |
Cornmeal |
|
|
Cayenne to taste; from very mild to very hot |
| 1/4 |
ts |
Turmeric |
| 3 |
tb |
Finely chopped fresh coriander; basil or parsley |
| 3 |
tb |
Water |
| 6 |
oz |
Thinly sliced mozzarella |
| 1 1/4 |
c |
Bread crumbs; fresh or dry |
|
|
Oil or ghee for shallow frying (up to) |
| 2 |
|
Cloves sliced garlic (optional; to flavor the oil) |
INSTRUCTIONS
From: rain@hothouse.iglou.com (Rain)
Date: Fri, 28 Jun 1996 00:59:08 GMT
A Message from our Provider:
“God will let you get away with it until suddenly . . .”