*  Exported from  MasterCook  *
 
              PATLIJAN BOEREG (An Egyptian Eggplant Specialty)
 
 Recipe By     : Jewish Cookery by Leah H. Leonard
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Israeli Cooking
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         eggplant
                         salt to taste
      1/4  cup           flour
      3/4  cup           oil
    3                    eggs
      1/2  pound         dry pot cheese
    1      teaspoon      minced parsley
    1      tablespoon    lemon juice
 
 Cut unpared eggplant into 1/4-inch thick slices or rounds.  Salt lightly and le
 t stand approximately half an hour.  Pat each slice dry, dust lightly with flou
 r and fry in hot oil till nicely browned on both sides.  Pour off surplus oil, 
 leaving the fried eggplant slices in bottom of frying pan.  Remove half the fri
 ed eggplant to a plate.  Beat 2 eggs, add dry cheese and 1 teaspoon minced pars
 lley and spread over the eggplant slices in the pan.  Cover with remaining frie
 d eggplant, and cook over low heat for 3 to 5 minutes.  Beat remaining egg unti
 l light and frothy.  Lift cover and pour beaten egg over top of eggplant.  Let 
 cook uncovered till set.  Garnish with parsley or a sprinkling of lemon juice. 
 Serve hot.
 
 Jewish Cookery by Leah H. Leonard
 Crown Publishers, 1986.
 
 Formatted by Andi <frog@digiscape.com>, 3/12/98
 
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