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Romanian Eggplant - wiper
4 eggplants
2 cloves garlic
1 medium onion finely chopped
6 T - EVOO
Salt & pepper to taste
Roast eggplant on grill ( if you are BBQ-ing,) turning once,
until flesh is very tender.
(You may do the same in 450 degree oven.)
When cool enough to handle, remove peel.
In a food processor, mince garlic.
Add eggplant flesh, and olive oil.
Process to blend (may be a little bit chunky).
Add onions, salt and pepper to taste and mix.
Garnish with sliced tomatoes and serve with fresh pita bread.
T = tablespoon
EVOO = Extra Virgin Olive Oil
wiper = a dish that you wipe the plate for
I was once stationed in a military bunker on the
Jordanian border (I served in the IDF, unfortunately,)
where the unit was too small to rate a cook so we took turns.
When my turn came, I made this very dish the way my mother
use to (even though she never thought me, I had to figure it
out just by watching.) Roasting enough eggplant to feed 19
people was quite a job (not to mention cleaning the stove
afterwards,) but it was well worth it; If there were such a
thing as a culinary award, I would have received it from my
mates.
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