| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Vegetarian | 8 | – 10 | |
INGREDIENTS
| 1 | Big eggplant, see Note | |
| 1 | Egg, plus | |
| 2 | T | Water, washed egg |
| Oil for frying | ||
| 2 | Big onions, cut in thin | |
| stripes | ||
| 1 | T | Margarine |
| 2 | T | Oil, or use vegetarian |
| Shmalts see below up | ||
| to | ||
| Salt and pepper | ||
| 3 | Hard boiled eggs |
INSTRUCTIONS
3 I am sure that many Israelis like me that were born few years before our Independece Day War remember the days of the "Tsenna". It was very hard time in Israel, especially for our Moms,as they had to find some substitutes for eggs, meat, milk, butter, you name it... Our good aunts from Wizzo did the impossible and came out with recipes to help our poor mothers. One recipe as a child I still remember that my mother made for the first and last time it was Mock chopped liver that was made out of yeast, It was so awful that I can still remember after 50 years how awful it was. I am not even thinking of giving you this recipe, First I just do not know how to make it, and secondly I do not want you to think badly about me. So ,to compensate you Here is a very very good old recipe from my mother with love & more. Source : From my mother with love & more. By my mother Debora. Directions: 1st step. See Note: I take time to pick eggplants. In the end it pays. Eggplant should be long, dark in color and shiny, The skin should be tight,and it should be light in weight, Hold 2 eggplants , 1 in each hand and choose the lighter one. Wash eggplant, no need to salt it. beat egg and water with a whisker, Peel and leave 3 strips of un peeled eggplant. In a frying pan heat oil, ( about 1/2 cup ) , cut eggplant in rounds about 1/2 inch thick. Deep in egg, and fry on both sides. Put on paper towel to absorb most of the oil. 2nd Step: In a clean frying pan heat oil + margarine or Shmalts, and fry the onions till it gets a nice brown gold color, Do not burn it. Add salt and pepper to your own taste. Take 2 tables of the onions and put in a dish for further use. 3rd step: In food processor put all ingredients - but one egg. Work with the steal knife and chopped the Ingredients, Taste and if necessary improve it to your own taste. Transfer to a serving dish . On top grate the one hard boiled egg, and on top of all arrange the rest of the onions. Cover and keep for at least 1 hour in refrigerator. Keep well for a week. Posted to JEWISH-FOOD digest V97 #304 by ZVI&RINA PERRY <pzvi@netvision.net.il> on
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 102.8mg
Sodium: 51.9mg
Potassium: 36.2mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 3.5g