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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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FAIGE'S
BAKED AUBERGINES (PARVE- FISH)
| INGREDIENTS: |
- 2 aubergines
- 7.1 oz. tomato paste
- 1 ripe tomato
- 2 anchovy fillets in Oil
- 2 Tbs. capers
- 8 Tbs. ELEA Extra Virgin Olive
Oil
- sea salt
- pepper
- parsley
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| INSTRUCTIONS: |
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Wash aubergines without
removing stalk and cut in half lengthwise.
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Make deep criss-crossed cuts
on both halves.
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Salt and let stand for 1/2 an
hour to release water.
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Dry aubergines and place in an
ovenproof dish.
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Pour 1 tablespoon of ELEA
Extra Virgin Olive Oil over each half.
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Preheat oven to 390º F and
cook for 25 minutes.
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To make sauce put remaining 4
tablespoons of ELEA Extra Virgin Olive Oil into a
frying pan and add chopped capers and anchovy
fillets.
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Then add washed and chopped
tomato and the tomato paste.
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Salt and pepper and cook for 8
minutes.
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Remove aubergines from oven,
put them into a dish and pour a few tablespoons of
sauce onto them.
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Garnish with chopped parsley.
YIELDS: 4
servings.
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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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