Eggplant roll
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a -- nathan | ||
| And goldman | ||
| Crust | ||
| 2½ | cup | Flour |
| ¾ | teaspoon | Salt |
| 1½ | teaspoon | Baking powder |
| ¾ | cup | Margarine or butter |
| 1 | cup | Sour cream |
| 1 | large | Egg yolk |
| Sesame seeds | ||
| Filling | ||
| 1 | medium | Eggplant, cooked -- peeled |
| And | ||
| Mashed | ||
| 4 | tablespoons | Tahina |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | 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 ½ 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 ½ 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