1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried balsamic vinegar
1/2 teaspoon white wine
1/2 teaspoon olive oil
1 eggplant
1 lemon
1 1/2 teaspoons lemon juice
5 tablespoons margarine
2 tablespoons all-purpose flour
1 teaspoon baking soda
Preheat the oven to 350 degrees F (175 degrees C).
Grease cookie sheets. In a small saucepan, heat water and vinegar with lukewarm water to just cover. Bring to a slow boil and then pour into small, (smaller) bowl. Mix together vinegar and white wine.
Slowly bring water to a boil, stirring occasionally. Remove from heat. Reduce heat to medium and add eggplant and lemon. Divide eggplant between two large baking sheets. Sprinkle with flour and place on baking sheets heated briefly by 1/2 cup of water. Sprinkle with remaining vinegar, then place on baking sheets.
Bake 20 minutes in the preheated oven. Remove eggplant and turn each over to uncover. Bake for 12 minutes in the preheated oven, until golden and bubbly. Remove from baking sheets to cool on wire rack for 15 minutes or until cool, drain.
In a large bowl, whisk together sugar, margarine, lemon juice, and 2 eggs. Mix in 1 tablespoon flour.
Divide eggplant into two portions. Crush eggs, and gently peel off flesh. In a small bowl, add 1 teaspoon lemon juice. Slowly mix mixture with the flour. Mix thoroughly.
Slice onto toasted baking sheet. Bake while baking cooling 5 minutes, stirring occasionally. Remove from baking sheet to wire rack. Cool on wire rack.
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