Stuffed chatzilim (eggplants)

6 Servings

Ingredients

Quantity Ingredient
4 Small-medium chatzilim
1 Punnet Mushrooms; (I think this is about 400g)
2 Onions
A little oil or marge for frying
Grated cheese; (depends on how much fat content you want)
Paprika
7 grams Marge/butter
3 tablespoons (heaped) flour
1½ cup Milk; (approx.)
1 pinch Nutmeg; (optional)

Directions

WHITE SAUCE

OR: thick yogurt as a Pessach or low(er) fat option instead of white sauce Halve chatzilim, salt and leave to stand for 15-20 mins. Rinse, prick skin and bake cut side down in a 180C (350F) oven till soft (approximately 25 mins).

Heat the oil/marge for frying. Chop the onions and mushrooms into biggish pieces. Fry onions till just transparent. Add mushrooms and fry till they are soft.

Make the white sauce: Melt marge/butter, add the flour and nutmeg and whisk for ½ a minute. Gradually add the milk stirring all the while until you have a thickish sauce: not runny but not thick enough that a wooden spoon can stand upright in the sauce. Add a few Tablespoons of the grated cheese.

Scoop out the insides of the baked chatzilim and chop into small pieces.

(Make sure the skins stay whole for stuffing.) Mix with the onions and mushrooms. Add the white sauce or yogurt. Mix well. Stand the skins side by side in a baking dish and spoon the mixture into each one. Sprinkle with grated cheese and top with a light sprinkling of paprika.

Bake in a 180C (350F) oven till cheese is lightly browned on top.

Enjoy! It may sound a little patchky (lots of little bits and pieces to do) but isn't too difficult if you co-ordinate things and it really is a delicious meal.

Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@...> on May 24, 1998

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