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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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ATZOLIDAKIS'
AUBERGINES with TOMATO SAUCE (DAIRY)
| INGREDIENTS: |
- 2 large aubergines
- 3-4 potatoes,medium-size
- 1.1 lb. tomatoes (peeled, seeded
& chopped)
- Cumin
- oregano
- 5 1/4 oz. crumbled feta cheese
"DODONI" w kosher symbol
- 1 cup of olive oil for frying
"SITIA Olive Oil"
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| INSTRUCTIONS: |
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Cut aubergines
lengthwise into large oval slices
and put in salted water for about
one hour.
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Slice the
potatoes like the aubergines and fry
until lightly brown.
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Drain on kitchen
draining board, place on a plate and
season with salt.
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Drain aubergines
completely, fry and drain again on
kitchen draing board.
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Place on top of
potatoes and salt them, too.
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Heat a little
water in a pan and cook onion in it,
until it is soft.
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When water is
absorbed, add olive oil, tomatoes,
very little salt, pepper, cumin and
oregano.
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Cook until the
sauce thickens and then pour it over
the potatoes and the aubergines.
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Sprinkled with
crumbled feta cheese, if you so
desire.
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Serve.
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ENJOY!!!!!
CHEF'S
NOTE: This dish is
equally delicious when served cold
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| Source: Rabbi
Alan Ira Silver |
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!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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