Yield: 4 servings
|\N \N||Dwigans fwds07a -- nathan|
|\N \N||And goldman|
|1 tablespoon||Cooking oil|
|\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