Putlejelaappetizers, jewish 1 medium eggplant; approximately 1 lb 1 teaspoon lemon juice 1 teaspoon ; salt 1/8 teaspoon black pepper 1/4 cup onion; minced 1/4 cup green pepper; minced (optional) 1 tablespoon oil 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 |
