Putlejela Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1 medium: Eggplant, approximately 1 lb
1 tsp: Lemon juice,
1 tsp: , salt
1/8 tsp: Black pepper,
1/4 cup: Onion, minced
1/4 cup: Green pepper, minced (optional)
1 tbsp: Oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp