Patlijam Beoregh (Eggplant in Omelet Style)

Ingredients

• 1 medium eggplant
• Olive oil, in quantity required to fry with
• 2 to 3 tablespoons hard cheese, grated
• 1 bunch parsley
• 2 eggs
• Salt and pepper to taste

Method

1. 1

   Slice the eggplant in less than one-half inch disks, and fry slightly with olive oil in a large flat pan.

2. 2

   Then make a mixture of the eggs, the grated cheese, and very finely cut parsley, and after seasoning it to taste, pour it over each piece of the eggplant, and continue frying until brown on both sides.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 30. The excerpt below is the record exactly as published.

i bunch parsley mutton or lamb ^ bunch mint 1 pound eggplant 5*6 strips celery i pound green beans 3 to 4 tomatoes, ripe and 2 dry onions, medium unripe Salt and red pepper to taste Qean all the vegetables properly and cut them into small sizes, the same with the meat. Then put these all in a deep flat pan or a deep earthen vessel, and after seasoning the whole to taste, place in a moderately hot oven, until well done. It is not necessary to use any broth or plain water with this Basdi, as the ingredients will discharge enough water to be cooked in. 74 FOODS OF THE FOREIGN-BORN Nephritis seems almost unknown among these people. A patient may have any of their cereal dishes made of wheat or rice, and any of their green v^etables cooked in olive oil. Suggestive combinations for them are as fol- lows: Patlijam Beoregh (Eggplant in Omelet Style) 1 medium ^gplant 2 to 3 tablespoons hard Olive oil, in quantity re- cheese, grated quired to fry with i bunch parsley 2 eggs Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.