| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Jewish | Passover, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 2 | Eggs, beaten | |
| 1 1/2 | c | Matzo meal |
| 1 | ts | Salt |
| ds | Paprika | |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Peel and slice eggplant. Mix dry ingredients. Dip slices into eggs and then into matzo meal mixture, coating both sides. Fry in hot oil until golden brown on both sides. Source: Torah Prep High School for Girls Passover booklet Personal Note: I find if I dip the eggplant in cake meal, then in eggs and then in matzo meal, it sticks much better. Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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