Eggplant pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Up margarine | |
| 2 | teaspoons | Baking powder |
| 2½ | cup | Flour |
| ¾ | cup | Orange juice |
| 2 | mediums | Eggplant; peeled and chopped small |
| 2 | tablespoons | Oil |
| 2 | mediums | Onions; chopped fine |
| ¼ | cup | Boiling water |
| 2 | teaspoons | Soup powder |
| 1 | tablespoon | Lemon juice |
| Salt | ||
| Pepper | ||
| Ginger | ||
| 2 | tablespoons | Flour; ( if eggplant is moist) |
| 1 | Beaten egg | |
Directions
DOUGH
FILLING
sorce: D. Diamont, a neighbor
Make dough the night before: combine ingredients.
Saute onion in oil. Add eggplant and other ingredients except the egg. Cook till tender. When mixture is cooked add the egg. Pour filling on half of the prepared dough. Top with other half. Brush with egg and sprinkle with sesame seeds. Bake at 350 till dough browns ( about an hour).
This dish is great hot or cold. A good idea for summer sheuda shilishet.
Posted to JEWISH-FOOD digest by "Rivky & Shimon" <stivo8@...> on Feb 14, 1999, converted by MM_Buster v2.0l.