Preparation :
Peel and grate the onions. Pare
the tomatoes, scoop out the seeds and dice. Kebab : Put the margarine and grated onions
in a saucepan and saute over moderate heat. Add the meat and saute with the
onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the
water while stirring occasionaly. Season with 1/2 tablespoon black pepper and
salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and
simmer until the meat is tender. Check occasionally for water and add water if
necessary. Eggplant Puree
: Put the
butter and flour in a small saucepan, place over moderate heat and saute for 2
minutes making sure that the flour doesn't turn golden. Set aside. Grill the
eggplants on strong coal or gas heat, burning the skins. Peel the skins of
eggplants and blanch them in a bowl containing lemon juice. After blanching for
15 minutes, remove the eggplants from lemon juice and press them with the hand
to drain. Put the eggplants in the flour one by one and blend them well with a
fork. Place the saucepan on heat, add 1 tablespoon of salt and add 1/5 glasses
of hot milk, and blend them well by beating rapidly. Continue beating until the
eggplant mixture becomes a dens paste. Add the grated kashar stir well and
remove from heat. When both the kebab and the puree are ready, place puree
on serving dish, put the meat decoratively in the middle and serve hot.
Kashar is a sheep sheese similar to Cheddar or Kashkavale available in
Jewish stores. |