Eggplant Roll Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
Dwigans fwds07a, nathan
And goldman,
Crust,
2 1/2 cup: Flour,
3/4 tsp: Salt,
1 1/2 tsp: Baking powder,
3/4 cup: Margarine or butter,
1 cup: Sour cream,
1 large: Egg yolk,
Sesame seeds,
Filling,
1 medium: Eggplant, cooked, peeled
And,
Mashed,
4 tbsp: Tahina,
1/2 tsp: Salt,
1/4 tsp: Pepper,
Directions:
ds Sugar 2 cl Garlic, minced 1 tb Water 1 tb Lemon juice Preheat oven
to 350.
Filling: Blend tahina with salt and pepper, sugar, garlic wate and
lemon juice. mix the egg plant with the tahina and set it aside.
Dough: Mix the flour with the salt and baking powder. Mix the flour
and margarine with a pastry blender or your hands. Add the sour
cream. Knead the dough three or four times. Place it in the refo for
1/2 hour.
Roll the dugh into a long thin rectangle on a floured board. Place the
eggplant mixture down the length of one side and roll the dough one
and 1/2 times lenghtwise. Place the roll on a greased cooke sheet,
brush it with the yolk of one egg and sprinkle it
Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman
Source from luhu.jp
to 350.
Filling: Blend tahina with salt and pepper, sugar, garlic wate and
lemon juice. mix the egg plant with the tahina and set it aside.
Dough: Mix the flour with the salt and baking powder. Mix the flour
and margarine with a pastry blender or your hands. Add the sour
cream. Knead the dough three or four times. Place it in the refo for
1/2 hour.
Roll the dugh into a long thin rectangle on a floured board. Place the
eggplant mixture down the length of one side and roll the dough one
and 1/2 times lenghtwise. Place the roll on a greased cooke sheet,
brush it with the yolk of one egg and sprinkle it
Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman
Source from luhu.jp
Tags
Vegetables