*  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
--------  ------------  --------------------------------
                        fried eggplant slices -- to make 2 layers
   1 1/2  cups          cooked rice
   1      cup           finely cut leftover meat
   1                    egg
   1      cup           water
                        salt to taste

In a casserole or deep baking dish place a layer of fried eggplant slices.  Spr
ead cooked rice over evenly, then meat, and top with remaining fried eggplant s
lices.  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.

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

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

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