Recipe - Eggplant Salad - Flavor Of Liver

1 lg Eggplant
One half cup Flour
Frying oil
1 md Onion
1 Clove garlic
3 Hard boiled eggs
1 teaspoon Salt
Pince of pepper

GARNISH
2 Hard boiled eggs
Parsley
Black olives
Tomato

Back then, in the 50's, Israel was a poor country, and there were food
coupons. Medicine then considered liver as a very healthy food, source of
iron, etc... Obviously the occasion called for invention and this is a
famous recipe of the 50's, a dish still eaten today (not for health reasons
though as you will see). The legend was that it not only tastes like liver,
its actually as healthy as liver. But then, in those days, nurses told
mothers that 7 olives are like 1 egg. Yes, those were the days. BTW, the
dish is very very tasty. Serve with some rye bread.

Source : Ruth Sirkis's From the Kitchen with Love (Israel's equivalent to
Betty Crocker)

Serves : 810 buffet servings (from my experience, unless your guests are
really famished, even more)

1. Peel the eggplant, slice to One half inch slices. Sprinkle salt on slices and
stand for about 20 mins. Then rinse slices and dry. This stage is supposed
to extract bitter fluids from the eggplant.

2. Put flour on plate. Cover each slice on both sides with flour, and fry.
Remove fried slice to a paper towel to soak excess oil. Fry chopped onion
in same oil.

3. Chop eggplants (prefarably in meat grind). The key word here is don't
make a mash. Grind also garlic and eggs.

4. Mix eggplants, eggs, garlic, fried onion. Season with salt and pepper to
taste.

5. Before serving, garnish with hard boiled egg slices, tomato "roses",
black olives, chopped parsley...
Posted to JEWISHFOOD digest by "øòéä èøàáODh" tarab@netvision.net.il on
Apr 27, 1998