Mock herring appetizer
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions, cut crosswise in 1/4\" slices, separated into rings | |
| 2 | Ribs celery, cut in 1\" slices | |
| 1 | medium | Eggplant, peeled, cut in long 1\" thick strips |
| Vegetable salt, to taste | ||
| 1 | teaspoon | Whole cloves |
| 1 | Bay leaf, crumbled | |
| 1 | teaspoon | Brown sugar |
| 1 | cup | Yogurt, or sour cream |
| Pumpernickel bread | ||
| Yield: 6 servings | ||
Directions
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@...>