Putlejela
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | medium | Eggplant; approximately 1 lb |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | ;salt |
| ⅛ | teaspoon | Black pepper |
| ¼ | cup | Onion; minced |
| ¼ | cup | Green pepper; minced (optional) |
| 1 | tablespoon | Oil |
Directions
Broil the eggplant over a direct flame, or bake in a pan lined with aluminum foil in a 450 degree F. oven, turning once or twice to bake evenly on all sides, until the eggplant is soft and the skin separates from the eggplant. Remove the skin; chop the eggplant pulp in a chopping bowl until very fine. Add the lemon juice and blend well. Mix in the salt and pepper, minced onion, and minced green pepper. Taste and adjust the seasoning; chill. Before serving, add the oil and stir until well mixed. Serve on salad greens. Garnish with tomato wedges. Serves 3 to 4. Source: The Complete Passover Cookbook.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...