Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 1 large | Eggplant |
| 4 tablespoons | Margarine or butter |
| 1 large | Onion chopped small |
| 1 \N | Green pepper -- chopped |
| \N \N | Small |
| \N \N | Salt and pepper to taste |
| 2 smalls | Eggs -- slightly beaten |
| ½ \N | To 1 cup cracker crumbs or |
| \N \N | Matzah meal |
| ⅓ cup | Margarine or butter -- |
| \N \N | Melted |
| \N \N | Paprika |
Preheat oven to 350. Peel the eggplant and slice it. cook it in simmering salted water to cover until it is tender. About 20 minutes.
Drain and mash it. Meanwhile, saute the onion andpepper pieces in margarine until they are tender but not crisp. Mix the eggplant with the slighty beaten eggs. Season to taste with salt and pepepr.Add the onions and green pepper to the eggplant mixture. Blend in enough cru Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman