Recipe - Eggplant Stuffed With Mushrooms And Olives

2 Eggplants
1 tablespoon Salt
1 tablespoon Vegetable oil
1 cup Pitted olives
2 Onions, cut or sliced up
1 Bell pepper, cut into strips
12 ounce Baby mushrooms
3 tablespoon Fresh lemon juice
3 tablespoon Olive oil
2 Cloves garlic, crushed
2 Tablespoons, chopped dill
2 tablespoon Wine vinegar

Preheat the oven to 375 degrees/190degrees C. Cut the eggplants in half
lengthwise, sprinkle with salt anad leave to drain for 20 minutes. Squeeze
out the excess moisture, then place on an oiled baking sheet. Bake until
they are fairly soft, then scoop out some of the flesh and reserve.

Meanwhile, boil up a little water and blanch the olives in it do this
twice to remove their saltiness. Lightly fry the onions in the vegetable
oil, remove the skillet from the heat and add the pepper strips, mushrooms,
lemon juice, olives, oil, garlic and vinegar. Mix well together. Mash the
scooped out eggplant and add to the mixture. Divide the mixture between the
four eggplant halves and put them back in the oven for 10 minutes.

Serve sprinkled with dill, accompanied by a yogurtbased sauce.

Posted to JEWISHFOOD digest V97 #025 by MemVovShin@aol.com on Jan 21,
1997.