| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant (1lb) |
| 1/2 |
c |
Water |
| 1 |
md |
Onion diced |
| 2 |
tb |
Crushed walnuts |
|
|
Lots of crushed garlic (1-12 cloves per your taste) |
| 1 |
tb |
Olive oil |
| 3 |
|
Roasted, peeled fresh mild-medium chiles (poblano or Hatch, e.g.) chopped (up to 6) |
| 1 |
|
Egg plus |
| 2 |
|
Egg whites beaten lightly (or egg substitute) |
| 1 1/2 |
|
Crumbled matzos |
|
|
Salt/pepper |
| 1 |
tb |
Marg. to dot the top |
INSTRUCTIONS
OPTIONAL
Preheat oven to 350. Peel eggplant. Cut in small pieces and put in
microwave dish with 1/2 c water. Cover dish, microwave on high 8-10 min.
Drain water, mash the eggplant with fork.
Saute onion and garlic and oil until golden-add chlies and walnuts. Add
salt/peper to taste (lots of black pepper is good with this). Add the
mashed eggplant to the sauteed vegetables, then crumble the matzo and add
the beaten egg mixture. Place mixture in lightly greased (olive oil) or
sprayed 12" pie plate or similar dish and bake for about 30 min. Should be
gloden brown color.
Posted to JEWISH-FOOD digest V96 #69
Date: Sun, 3 Nov 1996 09:21:41 -0500
From: Naughyde@aol.com
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