Recipe - Mock Herring Appetizer

2 Onions, cut crosswise in
1/4" slices, separated
into rings
2 Ribs celery, cut in 1"
slices
1 md Eggplant, peeled, cut in
long 1" thick strips
Vegetable salt, to taste
1 teaspoon Whole cloves
1 Bay leaf, crumbled
1 teaspoon Brown sugar
1 cup Yogurt, or sour cream
Pumpernickel bread

While looking through the New York Times Natural Foods Cookbook, by Jean
Hewitt, for a tahini recipe (see separate posting), I found this
interesting looking recipe for a vegetarian, lowfat appetizer.

Place onion rings and celery in a colander over boiling water. (Or use a
steamer.) Cover and steam for 5 minutes.

Add the eggplant and steam till tender, but not mushy. Put vegetables in a
bowl to cool.

Combine remaining ingredients and stir into the cooled vegetables. Chill
well. Serve on slices of pumpernickel.

Yield: 6 servings

Posted to JEWISHFOOD digest V96 #80

Date: Tue, 19 Nov 96 07:19:17 +0200

From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL