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See below ingredients and instructions of the recipe
-JUDI M. PHELPS
1 md Eggplant; approximately 1 lb
1 ts Lemon juice
1 ts ;salt
1/8 ts Black pepper
1/4 c Onion; minced
1/4 c Green pepper; minced
-(optional)
1 tb 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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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