| 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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