*  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      lg            Eggplant
                       Salt to taste
    1/4  c             Flour
    3/4  c             Oil
  3                    Eggs
    1/2  lb            Dry pot cheese
  1      ts            Parsley -- minced
  1      tb            Lemon juice

Cut unpared eggplant into 1/4-inch thick slices or rounds.  Salt
lightly and let stand approximately half an hour.  Pat each slice
dry, dust lightly with flour 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 fried eggplant to a
plate.  Beat 2 eggs, add dry cheese and 1 teaspoon minced parsley and
spread over the eggplant slices in the pan.  Cover with remaining
fried eggplant, and cook over low heat for 3 to 5 minutes.  Beat
remaining egg until light and frothy.  Lift cover and pour beaten egg
over top of eggplant.  Let cook uncovered until set.  Garnish with
parsley or a sprinkling of lemon juice. Serve hot.

Jewish Cookery by Leah H. Leonard
Crown Publishers, 1986.

Formatted by Andi <[email protected]>, 3/12/98

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