Mock herring appetizer

Yield: 1 Servings

Measure Ingredient
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@...>

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