| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Appetizers, Roumanian, Jewish, Passover |
3 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1 |
md |
Eggplant; approximately 1 lb |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
;salt |
| 1/8 |
ts |
Black pepper |
| 1/4 |
c |
Onion; minced |
| 1/4 |
c |
Green pepper; minced (optional) |
| 1 |
tb |
Oil |
INSTRUCTIONS
Broil the eggplant over a direct flame, or bake in a pan lined with
aluminum foil in a 450 degree F. oven, turning once or twice to bake evenly
on all sides, until the eggplant is soft and the skin separates from the
eggplant. Remove the skin; chop the eggplant pulp in a chopping bowl until
very fine. Add the lemon juice and blend well. Mix in the salt and pepper,
minced onion, and minced green pepper. Taste and adjust the seasoning;
chill. Before serving, add the oil and stir until well mixed. Serve on
salad greens. Garnish with tomato wedges. Serves 3 to 4. Source: The
Complete Passover Cookbook.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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