Recipe - Mediterranean Quiche

1 One fourth cup Allpurpose flour
One half teaspoon Salt
100 g Cold butter or margerine
Cut into pieces
One fourth cup Cold water
1 Eggplant peeled and
Chopped
Salt
2 md Onion chopped
6 tablespoon Oil
3 Garlic cloves chopped
Fine
1 md Green pepper choped
150 g Tomato paste
1 teaspoon Salt
One half teaspoon Pepper
ds Thyme
ds Cumin
2 Eggs
One half cup Milk
150 g Cheese bread grated

for the crust: Place flour and salt in a bowl. Add the fat mix with a mixer
on a low speed, until the mixture resembles bredcrumbs. Sprinkle the water
and remix only for a few seconds until themixture comes togather. Line an
26 cm /11 in pie ring with this dough. bake 12 minutes at 180 C/350 F.

for the filling:

1.Sprinkle some salt on the choped eggplant in order to take out it's
liquids. after half an hour squeeze the eggplant cuts and drain as well.

2. Heat the oil in a saucepan, add the onion and cook until soften.Add the
eggplan and cook for a few minutes. Add garlic and green pepper and cook
togather for about 10 minutes.

3. Add the tomato paste and seasoning , keep cooking for 510 more minutes.

4. Fill the baked shell with the sauted vegetables.

5. mix eggs and milk and pour this mixture over the filling, sprinkle the
grated cheese over the top and cook in the oven at 180 C/350 F for about 25
minutes.

Posted to MCRecipe Digest V1 #141

Date: Sat, 6 Jul 1996 18:20:23 +0300

From: "gayer@ndc.sore.gov.il" gayer@ndc.soreq.gov.il