Melanzana alla giudea (jewish style eggplant)

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans fwds07a -- nathan
And goldman
4 lg Eggplants
2 ts Salt
40 Milliliters
1 tb Cooking oil
1 tb Butter
Garlic -- minced

Wash the eggplants well; cut off the stemps. Slice themin half
lengthwise and scrape out the pulp, leaving a 1/2 inch of shell.
Reserve the pulp for spinach fritters. Cut the skins into 1 inch
squares. Place the squares in a strainer or colander and mix with
salt. Place a heavy saucepan on top to crush and set aside for one
hour so that the bitter juice drains off. Heat the oil and butter in
a frying pan and cook the squares with garlic, covered, until

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman