Recipe for...Eggplant salad dip


Recipe for... salad recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Eggplant salad dip This recipe is rated : 0 Recipe Ingredients * 2-3 medium sized round eggplants * Some parsley leaves * 1/2 garlic clove, chopped (optional) * Drops of grated onion (optional) * Vinegar * Oil * Salt * Pepper Cooking Procedures Place the eggplants in a thin pan and bake them in the grill or in kitchen's fire. When they are baked on all sides and have started smelling like burned remove from heat and cool them. When they cool remove the outer skin and the burned surface. Remove most of the seeds and cut the eggplants in thin pieces. Place in a deep bowl, add parsley and optionaly the onion drops and the garlic clove. Gradually add one part of oil and one part of vinegar and stir the mixture continously. Stop adding oil and vinegar when you feel that the mixture is fine. Add salt and pepper for taste and preserve in the refridgerator. Serve cold as an appetizer.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: cornstarch. 1/2 cup sugar. 3 eggs (yolks). Butter substitute size of walnut. 2 cups water. Cook in double boiler until mixture thickens. Remove from fire, and when cooled pour into previously baked crust. Add meringue made of: 3 eggs whites, well beaten. 3 tblsp. sugar. Return to oven, to brown slightly. Mrs. H. Jacobs. 161 DESSERTS CONSERVATION RECIPES SQUASH PIE 1 cup strained Hubbard squash. 1/2 tsp. cornstarch. 4 tblsp. molasses. 1/2 pt. milk. Nutmeg, ginger and cinnamon. 1
© 2009