Eggplant roll

Yield: 24 servings

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

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

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