Ramadan Recipes: Baked Eggplant

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Baked Eggplant

1 medium eggplant Boiling water

1 1/2 tablespoon salt

1/4 cup salad oil or olive oil

1 onion chopped

1 medium green pepper cut in

1/4-inch cubes

1 tomato skinned and chopped

1/2 teaspoon dried basil or I teaspoon fresh chopped

1/2 teaspoon dried oregano or

1 teaspoon fresh chopped

1/8 teaspoon pepper

1/2 Cup bread or corn flakes crumbs

2 tablespoons butter

 

1. Wash eggplant and cover with boiling water. Add I

tablespoon of the salt and boil 20 minutes. Turn it

several times to cook evenly, since it will ride on

the top of the water. Drain and rinse in cold water.

 

2. Peel the eggplant and cut in 1/4-inch cubes.

 

3. Heat the oil in a skillet and lightly saute the

onion. Stir in the eggplant, green pepper, tomato,

basil, oregano, remaining V2 tablespoon salt, and

pepper.

 

4. Place in a greased medium casserole, cover with

crumbs, and dot with butter.

 

S. Bake in a 350 degree oven about 30 minutes, or

until well-browned.

Serves 4-5

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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