Your Source for Jewish Recipes Online!
Russian Eggplant - pareve
2 cloves garlic, minced
1/2 green pepper, diced
2 tsp. oil
1 eggplant, baked whole till soft in a hot oven, then peeled and
3 Tbs. ketchup or tomato sauce
salt and pepper to taste
Sauté onion, garlic and green pepper in oil until soft. Add eggplant
and remaining ingredients. Combine well. Cover and refrigerate.
Serve at room temperature. Can be made one day ahead for more
Makes about 1-1/2 to 2 cups.
Don't forget to visit our other Recipe site at
That's My Home
Razzle Dazzle Recipes
Copyright © 2002 - 2005