Eggplant And Rice Scallop

* Exported from MasterCook *

EGGPLANT AND RICE SCALLOP

Recipe By : Jewish Cookery by Leah H. Leonard
Serving Size : 4 Preparation Time :0:00
Categories : Israeli Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
fried eggplant slices -- to make 2 layers
1 1/2 cups cooked rice
1 cup finely cut leftover meat
1 egg
1 cup water
salt to taste

In a casserole or deep baking dish place a layer of fried eggplant slices. Spr
ead cooked rice over evenly, then meat, and top with remaining fried eggplant s
lices. Beat the egg, add a little water and pour over the top. Add remaining
water around the sides. Salt to taste. Bake 30 minutes at 350°F. Serve hot.

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

Formatted by Andi <frog@digiscape.com>, 3/12/98

- - - - - - - - - - - - - - - - - -