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PATLIJAN BOEREG (An Egyptian Eggplant Specialty)

PATLIJAN BOEREG (An Egyptian Eggplant Specialty) is built on Eggplant Salt, Flour, Oil, Eggs, and Dry Pot Cheese. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 1/4 cup
• 3/4 cup
• 3
• 1/2 lb
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Cut unpared eggplant into 1/4-inch thick slices or rounds.

2. 2

   Pat each slice dry, dust lightly with flou r and fry in hot oil till nicely browned on both sides.

3. 3

   Pour off surplus oil, leaving the fried eggplant slices in bottom of frying pan.

4. 4

   Remove half the fri ed eggplant to a plate.

5. 5

   Beat 2 eggs, add dry cheese and 1 teaspoon minced pars lley and spread over the eggplant slices in the pan.

6. 6

   Cover with remaining frie d eggplant, and cook over low heat for 3 to 5 minutes.

7. 7

   Beat remaining egg unti l light and frothy.

8. 8

   Lift cover and pour beaten egg over top of eggplant.

9. 9

   Let cook uncovered till set.

10. 10

    Garnish with parsley or a sprinkling of lemon juice.

11. 11

    Serve hot.

12. 12

    Jewish Cookery by Leah H. Leonard

13. 13

    Crown Publishers, 1986.