Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Dwigans fwds07a -- nathan |
\N \N | And goldman |
4 larges | Eggplants |
2 teaspoons | Salt |
40 \N | Milliliters |
1 tablespoon | Cooking oil |
1 tablespoon | Butter |
\N \N | Garlic -- minced |
Wash the eggplants well; cut off the stemps. Slice themin half lengthwise and scrape out the pulp, leaving a ½ inch of shell.
Reserve the pulp for spinach fritters. Cut the skins into 1 inch squares. Place the squares in a strainer or colander and mix with salt. Place a heavy saucepan on top to crush and set aside for one hour so that the bitter juice drains off. Heat the oil and butter in a frying pan and cook the squares with garlic, covered, until Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman