----- Now You're Cooking! v4.64 [Meal-Master Export Format]

      Title: Eggplants with Labaneh
 Categories: auberginen, delikatesse
      Yield: 6 persons

      2 ea eggplants
      1 tb coarse salt
      1 c  flour
      2 c  oil
      4 tb olive oil
      2 tb pine seeds

  First you slice the eggplants without peeling them, about 1/2 inch
  thick.  Put them in a slieve and sprinkle them generously with salt
  (if possible, coarse sea salt, but any other salt would do). Let
  the bitter fluid go.  After one hour you wash the eggplants with
  running water.              
   
  You dry the slices with a towel. Dip them in the flour and deep fry
  them in the boiling oil.                                                      
   
  Recover the slices, put them on baking paper or directly on a
  serving plate, one next to the other.
 
  When the plate is full, take your prepared Labane, and distribute
  it in rings on the slices like the topping of a cake. Leave an
  empty space in the middle.
   
  In the meantime heat the olive oil in a small pan, do not overheat.
  Add the pine seeds. Be careful not to burn them but only to
  slightly brown them. Immediately take off the heat and distribute
  with a tablespoon some pine seeds and some olive oil over the
  eggplant slices with the Labaneh.                   

  Serve immediately.                                                     

  An absolutely delicious and easy (once you tested it and know all
  the little tricks) apperitif for as many guests as you like, when
  they arrive.

  Calculate 2 slices per person.                                         

  Contributor:  Ulrich W. Sahm

  Preparation Time:  00:10

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