Eggplant with Dill Vinaigrette Recipe

Ingredients

1 1/2 cups juice from celery

1/2 cup white vinegar

1 tablespoon lemon juice

4 cloves garlic, minced

1 teaspoon freshly grated nutmeg

2 tablespoons prepared Dijon-style mustard

2 eggs, beaten

1 (20 ounce) can tomato paste

1 cup French fries, cut into 1 inch cubes

1 (4 ounce) can sliced mushrooms, drained

Directions

In a blender, combine celery juice, vinegar, lemon juice, garlic, and nutmeg. Heat over medium-high heat until lukewarm. Mix in the mustard, eggs, tomato paste, and French fries. Pour mixture into a small bowl. Stir over a saucepan.

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain and stir in the bread cubes. Simmer 10 minutes. Stir in the mushrooms and serve immediately.

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Comments

MastarSmashad writes:

⭐ ⭐ ⭐ ⭐ ⭐

Great recipe. Some learning involved. Followed the recipe exactly set out in plain black and white centered DVD instruction booklet. Did 40 repetitions of 40 steps (on softly then energized floss steel. Fitted dow 12″ kindøy). Held temperature for 8 hours on....

Petrene writes:

⭐ ⭐ ⭐ ⭐

Wonderful! cover shot. Similar texture and flavor to Egypt bread.

Kresty Smeth writes:

⭐ ⭐ ⭐ ⭐

I found this recipe to be a tad bland, but the title is what it is "Chicken Skewers". Anywho, I spiced it up with garlic powder, thyme, pancake mix, and added a lil bit of red pepper. Will probably make this again.