| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Eggplant | |
| 1 | Egg + 3 tabls water, Washed | |
| egg | ||
| Oil for frying | ||
| 1 | lb | Sherry tomatoes, those are |
| very small one Cut in | ||
| half | ||
| 5 | Green onions, cut in small | |
| pieces | ||
| 1 | Garlic clove, small mashed | |
| very fine | ||
| 2 | Tabls Basil, cut very small | |
| 3 | Tabls Lemon juice | |
| 2 | Tabls Dressing oil | |
| Salt and Freshly ground | ||
| pepper |
INSTRUCTIONS
Source :From my mother with love& more, Family recipe. Peel eggplant, cut long wise about 1 cm thick, and cut again long wise so you get like small fingers. In a bowl beat with a whisk egg and water, Dip eggplant in egg wash and fry it in heated oil, Drain well on many paper towels, Note: you can prepare this one day before and keep in refrigerator. In a big bowl bring Tomatoes, onions, Basil, and eggplants , Put the dressing in a shaker + the Garlic shake well and pour over the salad 1 hour before serving, Mix till all is blended. Enjoy my friends. Rina. >From my own collection. Posted to JEWISH-FOOD digest V97 #336 by Zvi&Rina perry <pzvi@netvision.net.il> on Dec 30, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 2359
Calories From Fat: 1154
Total Fat: 128.1g
Cholesterol: 793.8mg
Sodium: 931.1mg
Potassium: 3591.5mg
Carbohydrates: 114.7g
Fiber: 16.7g
Sugar: 62.6g
Protein: 180.1g