Guest guest Posted March 21, 2004 Report Share Posted March 21, 2004 Source: Jewish Vegetarian Cooking by Rose Friedman 3 medium potatoes, peeled 2 medium onions, finely chopped vegetable oil, for frying onions 1 large eggplant 2 cloves garlic, crushed 2 Tablespoons chopped fresh parsley salt, pepper, paprika to taste matzo meal, as needed Boil potatoes until tender. Preheat over to 425 F. Fry onion in a small amount of oil (or broth) until dark in color. Slice eggplant in half lengthwise, sprinkle with small amount of oil, and place on greased baking sheet, flesh sides down. Prick the skin in a few places with fork. Bake eggplant until skin starts to shrivel and flesh is soft (about 20-30 minutes). Scoop out the flesh when it has cooked. Turn oven down to 350 F. Mash potatoes, add cooked onion, eggplant, garlic, parsley, and season to taste with salt, pepper, and paprika. Mix in enough matzo meal to make a firm (but not hard) consistency. Wet your hands and shape tablespoonfuls of the mixture into patties. Put the patties on oiled baking sheets and sprinkle each with a little oil. Bake for 30 minutes until they are golden brown. Serve hot or cold. I serve them with the beet salad which I submitted separately. I don't know how many they serve, because I always double the recipe, and they are gone almost immediately after serving. Michele in Chicago Quote Link to comment Share on other sites More sharing options...
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