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, Russian - pareve

Posted by : Lita Lotzkar

by: Betty Newman

Makes about 1-1/2 to 2 cups.

1 onion

2 cloves garlic, minced

1/2 green pepper, diced

2 tsp. oil

1 eggplant, baked whole till soft in a hot oven, then peeled and chopped

3 Tbs. ketchup or tomato sauce

salt and pepper to taste

Sauté onion, garlic and green pepper in oil until soft. Add eggplant and
remaining ingredients. Combine well. Cover and refrigerate. Serve at room
temperature. Can be made one day ahead for more sophisticated flavor.

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.