RFCJ RECIPE ARCHIVE

RFCJ CHARTER
POSTING GUIDELINES
KOSHER FAQ
Search RFCJ Archives

RECIPE CATEGORIES Select a CATEGORY from the drop down box below then click GO

WHAT'S NEW! Select the number of days to go back below

Questions or Comments

Eggplant Caviar #1 - pareve

Posted by : Richard Goldstein

 1 cooked eggplant
 1/4 pound black greek olives
 1 medium eggplant

 1. Peel eggplant
 2. Remove pits from the olives
 3. Combine all the ingredients in a food processor and 
    chop coarsely 
 4. Serve on bread with a freshly sliced tomato

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.