Yield: 6 Servings
|3 \N||Medium-sized aubergines|
|4 \N||Onions; decided finely|
|2 \N||Cloves garlic; minced|
|4 tablespoons||Tomato purée mixed with 4 tablespoons water|
|4 \N||Eggs; slightly beaten.|
The Israeli kosher version of the Greek cheese-topped casserole.
Cooking time: about 1½ hours Slice the unpeeled aubergines to ½-inch thickness. Sprinkle with salt and set aside (preferably in the sun) for an hour. Meanwhile mince the lamb, add onions, water and garlic and fry in the oil Remove from heat and fry the aubergines in the oil until golden. Mix the tomato purée with the water and a dash of pepper. Put alternate layers of augergine, meat mixture and tomato purée into a greased casserole, with augergines as top layer. Bake for 45 minutes in a moderate oven (350 F. or Gas mark 4). Dissolve cornflour in the broth, add the baten eggs, mix well and pour on the baked dish. Return the oven for about 20 minutes until sauce is set. Serve hot.
EVERYBODY CAN SEE THIS IS AN ORIGINAL ENGLISH RECIPE, NOT TRANSLATED BY A DUTCH GRANDMOTHER, WHO HAS NOT A CLUE HOW TO DO THAT IN GOOD ENGLISH. ;-) Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer" <hanmauwer@...> on Oct 29, 1998, converted by MM_Buster v2.0l.