PATLIJAN BOEREG(An Egyptian Eggplant Specialty)

* 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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