Recipe - Stuffed Chatzilim (Eggplants)

4 Smallmedium chatzilim
1 Punnet Mushrooms; (I think
this is about 400g)
2 Onions
A little oil or marge for
frying
Grated cheese; (depends on
how much fat content you
want)
Paprika

WHITE SAUCE
7 g Marge/butter
3 tablespoon (heaped) flour
1 One half cup Milk; (approx.)
1 pn Nutmeg; (optional)

OR: thick yogurt as a Pessach or low(er) fat option instead of white sauce
Halve chatzilim, salt and leave to stand for 1520 mins. Rinse, prick skin
and bake cut side down in a 180C (350F) oven till soft (approximately 25
mins).

Heat the oil/marge for frying. Chop the onions and mushrooms into biggish
pieces. Fry onions till just transparent. Add mushrooms and fry till they
are soft.

Make the white sauce: Melt marge/butter, add the flour and nutmeg and whisk
for One half a minute. Gradually add the milk stirring all the while until you
have a thickish sauce: not runny but not thick enough that a wooden spoon
can stand upright in the sauce. Add a few Tablespoons of the grated cheese.

Scoop out the insides of the baked chatzilim and chop into small pieces.
(Make sure the skins stay whole for stuffing.) Mix with the onions and
mushrooms. Add the white sauce or yogurt. Mix well. Stand the skins side by
side in a baking dish and spoon the mixture into each one. Sprinkle with
grated cheese and top with a light sprinkling of paprika.

Bake in a 180C (350F) oven till cheese is lightly browned on top.

Enjoy! It may sound a little patchky (lots of little bits and pieces to do)
but isn't too difficult if you coordinate things and it really is a
delicious meal.
Posted to JEWISHFOOD digest by Melissa Shenker melissa@spl.co.il on May
24, 1998