|2||Onions, large, chopped|
|1 tablespoon||Chicken Soup mix|
source : "SIDE DISHES" by Benny Saida 1. Soak the Chickpeas overnight 2. Peel the Eggplant and slice it. Sprinkle Salt over it and put aside for several hours.
3. Drain the Chickpeas. Drain the liquids from the Eggplant and fry in a pan till golden.
fry the onions till golden.
4. Mix the Chickpeas, Onions, Salt, Pepper and Soup mix.
5. Put in a pot half of the Chickpeas over it half of the Eggplant over it the rest of
the Chickpeas over it the rest of the Eggplant. Add Salt and Pepper to taste.
6. Cover the Chickpeas with water and cook over small flame till the Chickpeas tern
brown and soft and the liquids evaporate completely.
7. Serve with parsley.
TIP - if cooked in a regular pot add a little hot water from time to time while cooking.
Posted to JEWISH-FOOD digest V96 #81 Date: Wed, 20 Nov 1996 23:24:03 +0200 From: Eyal Edelman via Shmulik Fishman <fms@...>
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