Eggplant  Fritters






1 cup cooked eggplant, mashed

2 teaspoons finely chopped onion

1/3 cup all-purpose flour

2 teaspoons baking powder

1 egg, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

Vegetable oil for frying


sugar (optional)




Boil eggplant until tender.


Peel & mash into pulp.


Add remaining ingredients & mix well. 


Drop by tablespoonfuls into hot oil. 

Cook slowly until set & slightly browned.


Drain paper towels.


Sprinkle top of each fritter with a small amount of sugar. (optional) 


Serve while hot.



Serves 4






Fried  Eggplant






1 medium eggplant

1 egg, beaten

2 or 3 tablespoons milk

All-purpose flour or fine dry bread crumbs

salt and pepper (to taste)

Vegetable oil for frying





Peel eggplant and cut into 1/2 inch slices.


Combine egg and milk.


Dip eggplant slices in flour, then in egg mixture.

Dip again in flour and season with salt and pepper.


Fry slowly in a small amount of hot oil until browned on one side and rather transparent.

Turn and brown on other side



Serves 4






Creamed  Onions






24 small white onions, peeled

1/4 cup butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup chicken broth

1 cup light cream

1/2 teaspoon dried parsley flakes

3 tablespoons grated Parmesan cheese (optional)






Preheat oven to 350 degrees.

Place onions in a large saucepan.

Add boiling salted water to cover.

Cover and simmer over moderate heat about 30 minutes or until fork-tender.

Drain well.


Melt butter in a medium-size saucepan over moderate-low heat.

Stir in flour, salt, and pepper.

Gradually stir in chicken broth and cream and cook, stirring constantly, until thickened and smooth.


Stir in Parmesan cheese, if desired.


Add onions to mixture.

Pour mixture into a 1 1/2 quart casserole.

Bake covered, for 10 to 15 minutes, stirring once or twice. until heated through and sauce bubbles.



Serves 8






Asparagus  with  Tomatoes






1 bunch fresh asparagus, trimmed

2/3 cup water

1/4 cup olive oil  

1/2 cup grated Parmesan cheese

10 grape tomatoes

salt and pepper (to taste)





Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover.

Allow the asparagus to steam until tender, about 10 minutes; drain.


Reduce heat to low and return the skillet to the heat.

Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese.

Add the grape tomatoes to the skillet and replace the lid.

Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.


Serves 4






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