Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------SUNDRIES-------------------------------
2 md Eggplants, thickly sliced
Olive oil, for frying
2 tb Tahini
2 tb Water
1/2 ea Lemon, juiced
1 ea Garlic clove, crushed
1 ts Shoyu

------------------------MILLET PILAF-----------------------------
1 sm Onion, chopped
1 tb Olive oil
1 lg Garlic clove, crushed
1 ts Coriander, ground
6 oz Millet grains
4 oz Dried apricots, washed
4 ea Cloves
8 oz White wine
16 oz Boiling water
Salt pepper

Preheat oven to 350F. Lightly saute the eggplant slices until
browned softened. Arrange in layers in a shallow oven proof dish.
Mix tahini with the water in a bowl. Add lemon juice, galric shoyu
blend thoroughly. Pour over eggplant slices bake, uncovered, for
20 minute. Keep warm.

PILAF: Saute the onion in the olive oil til lsoft. Add garlic,
coriander millet fry another 2 to 3 minutes.

Cut apricots into thin slivers. Add to the frying pan along with
cloves, white wine boiling water. Bring back to a boiul simmer
for 20 minutes or until the millet is cooked. Season well serve
hot with the eggplants.

Sarah Brown's "Vegetarian Cookbook"
Submitted By MARK SATTERLY On 06-22-95

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