Melanzana Alla Giudea (jewish Style Eggplant) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Dwigans fwds07a, nathan
And goldman,
4 large: Eggplants,
2 tsp: Salt,
40 Milliliters: ,
1 tbsp: Cooking oil,
1 tbsp: Butter,
Garlic, minced
Directions:
Wash the eggplants well; cut off the stemps. Slice themin half
lengthwise and scrape out the pulp, leaving a 1/2 inch of shell.
Reserve the pulp for spinach fritters. Cut the skins into 1 inch
squares. Place the squares in a strainer or colander and mix with
salt. Place a heavy saucepan on top to crush and set aside for one
hour so that the bitter juice drains off. Heat the oil and butter in
a frying pan and cook the squares with garlic, covered, until
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp
lengthwise and scrape out the pulp, leaving a 1/2 inch of shell.
Reserve the pulp for spinach fritters. Cut the skins into 1 inch
squares. Place the squares in a strainer or colander and mix with
salt. Place a heavy saucepan on top to crush and set aside for one
hour so that the bitter juice drains off. Heat the oil and butter in
a frying pan and cook the squares with garlic, covered, until
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp