This recipe is kosher for Passover.
Eileen Goltz |
2 large eggplants, about 1½ lbs. each 2 Tablespoons vegetable oil 1 large onion, chopped 3 eggs, lightly beaten ½ cup matzah meal 1½ tsp. salt, or to taste Ground pepper, to taste Vegetable oil for frying
Preheat the broiler. Prick the eggplants all over with a fork and broil them until their skin is charred and they are soft inside, about 25 minutes, turning them once. While the eggplants are broiling, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring often, until soft and lightly colored. Remove from heat and set aside. Remove eggplants from the broiler and let cool. When cool, cut the eggplants in half lengthwise and peel the skin away from the pulp. Discard the seeds, skin, and stem. Place the pulp in a medium bowl and chop finely. Place the eggplant and onion in a large bowl. Add the eggs, matzo meal, salt and pepper and stir to combine. (If necessary, add more matzo meal to create a batter that holds together.) Preheat the oven to 200°F. Lightly oil a large nonstick skillet or griddle over medium heat. Drop a heaping tablespoon of the eggplant batter onto the hot skillet or griddle, making a pancake about 3 inches in diameter. Fry until golden brown on both sides (about 3 minutes per side) and then place on a baking sheet in the oven. Repeat until all of the eggplant batter has been used, re-oiling the fry surface as necessary to keep the latkes from sticking.
Serve warm with sour cream on the side.
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