Yield: 1 Servings
|2 \N||Onions, cut crosswise in 1/4\" slices, separated into rings|
|2 \N||Ribs celery, cut in 1\" slices|
|1 medium||Eggplant, peeled, cut in long 1\" thick strips|
|\N \N||Vegetable salt, to taste|
|1 teaspoon||Whole cloves|
|1 \N||Bay leaf, crumbled|
|1 teaspoon||Brown sugar|
|1 cup||Yogurt, or sour cream|
|\N \N||Pumpernickel bread|
|\N \N||Yield: 6 servings|
While looking through the New York Times Natural Foods Cookbook, by Jean Hewitt, for a tahini recipe (see separate posting), I found this interesting- looking recipe for a vegetarian, low-fat appetizer.
Place onion rings and celery in a colander over boiling water. (Or use a steamer.) Cover and steam for 5 minutes.
Add the eggplant and steam till tender, but not mushy. Put vegetables in a bowl to cool.
Combine remaining ingredients and stir into the cooled vegetables. Chill well. Serve on slices of pumpernickel.
Posted to JEWISH-FOOD digest V96 #80 Date: Tue, 19 Nov 96 07:19:17 +0200 From: Annice Grinberg <VSANNICE@...>