*  Exported from  MasterCook  *

                        Eggplant And Rice Scallop

Recipe By     : Jewish Cookery by Leah H. Leonard
Serving Size  : 4    Preparation Time :0:00
Categories    : Israeli Cooking

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Eggplant slices -- fried, for 2 layers
   1 1/2  c             Cooked rice
   1      c             Leftover meat -- finely cut
   1                    Egg
   1      c             Water
                        Salt -- to taste

In a casserole or deep baking dish place a layer of fried eggplant
slices. Spread cooked rice over evenly, then meat, and top with
remaining fried eggplant slices. Beat the egg, add a little water and
pour over the top. Add remaining water around the sides. Salt to
taste. Bake 30 minutes at 350 F. Serve hot.

Recipe by Jewish Cookery by Leah H. Leonard, Crown Publishers, 1986.

Formatted by Andi <frog@digiscape.com>, 3/12/98


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