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page 181
3. MASHED EGGPLANT.
PATLIJAN EZMEH.
Ingredients:
Eggplants .................... 2, medium.
Dry Onions ..................... 1 to 2.
Parsley ..................... 1/2 bunch.
Olive Oil ............ 2 tablespoonfuls.
Salt and pepper, to taste.
Method:
Roast the eggplants well over a hot fire, skin and mash with the aid of a spoon,
after first chopping with a chopper. Then mix with this the onions and the
parsley, both very finely cut. Season to taste and let rest for two to three
hours.
When ready to serve, use the olive oil over it. A few black olives placed on top
of the plate will not look out of place.
4. MASHED DRY BEANS.
FASSOULIA EZMEH.
Ingredients:
Dry Beans ..................... 2 cupfuls.
Dry Onions ............... 1 to 2 medium.
Parsley ...................... 1/2 bunch.
Olive Oil ............. 2 tablespoonfuls.
Salt and pepper, to taste.
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