Melanzana alla giudea (jewish style eggplant)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a -- nathan | ||
| And goldman | ||
| 4 | larges | Eggplants |
| 2 | teaspoons | Salt |
| 40 | Milliliters | |
| 1 | tablespoon | Cooking oil |
| 1 | tablespoon | Butter |
| Garlic -- minced | ||
Directions
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