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Title: Putlejela
Categories: Appetizer Romanian Jewish Passover
Yield: 3 Servings
| 1 | md | Eggplant; approximately 1 lb |
| 1 | ts | Lemon juice |
| 1 | ts | ;salt |
| 1/8 | ts | Black pepper |
| 1/4 | c | Onion; minced |
| 1/4 | c | Green pepper; minced (optional) |
| 1 | tb | Oil |
Broil the eggplant over a direct flame, or bake in a pan lined with aluminum foil in a 450 degree F. oven, turning once or twice to bake evenly on all sides, until the eggplant is soft and the skin separates from the eggplant. Remove the skin; chop the eggplant pulp in a chopping bowl until very fine. Add the lemon juice and blend well. Mix in the salt and pepper, minced onion, and minced green pepper. Taste and adjust the seasoning; chill. Before serving, add the oil and stir until well mixed. Serve on salad greens. Garnish with tomato wedges. Serves 3 to 4. Source: The Complete Passover Cookbook.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
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