Melanzana alla giudea (jewish style eggplant)

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

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