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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Eggplant from "Jerusalem Cookbook" Recipe

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This recipe for Eggplant from "Jerusalem Cookbook" is from The aron/dinner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggplants ; (2lbs)
1 gloves garlic ; minced
Grated ; zest of 1/2 large lemon
2 tablespoons lemon
3 tablespoon olive oil
2 tablespoons parsley
2 tablespoons mint leaves ; chopped
Seeds ; of 1/2 pomegranate (optional)
Salt ; to taste
Black ; pepper to taste
Directions:
Directions:
Char eggplants on a stove top, grill or on a broil mode in the oven. Turn around so it is charred or burnt all around. When broiling, be sure and slit skin all over with a knife keep turning until all charred


Let eggplant cool once charred all around. Peel and with a fork separate into strands.Drain in colander for about an hour. to get rid of as much water as possible. Place pulp in bowl add garlic, lemon zest and juice, olive oil salt & pepper. Allow to marinate at room temperature for about 1 hour when ready to serve mix in herbs.Place in serving dish and if desired top with pomegranate seeds


Add the rest of the ingredients including 1 tablespoon of leftover lemon juice , mix, adjust for salt and refrigerate until serving.
Number Of Servings:
Number Of Servings:
8

 

 

 

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