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.