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@...>