Recipe - Putlejela

JUDI M. PHELPS
1 md Eggplant; approximately 1 lb
1 teaspoon Lemon juice
1 teaspoon ;salt
1/8 teaspoon Black pepper
One fourth cup Onion; minced
One fourth cup Green pepper; minced
(optional)
1 tablespoon Oil

Broil the eggplant over a direct flame, or bake in a pan lined with
aluminum foil in a 450 degree F. oven, turning once or twice to bake evenly
on all sides, until the eggplant is soft and the skin separates from the
eggplant. Remove the skin; chop the eggplant pulp in a chopping bowl until
very fine. Add the lemon juice and blend well. Mix in the salt and pepper,
minced onion, and minced green pepper. Taste and adjust the seasoning;
chill. Before serving, add the oil and stir until well mixed. Serve on
salad greens. Garnish with tomato wedges. Serves 3 to 4. Source: The
Complete Passover Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini