My teenage daughter, who is not a big fan of meat, loves to eat these vegetarian Eggplant Cutlets every Passover. The tomato-lemon-sugar seasoning makes them moist and tangy.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 eggplant
- 3 eggs, beaten
- 1 onion, grated
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 cup matzo meal
- 2 cups canned tomatoes
- 3 Tbsp. sugar
- juice of 1/2 lemon
Preparation:
1. Peel the eggplant and cut into 2-inch cubes. Cook in simmering salted water to cover 20 minutes until the eggplant is tender. Drain. Place in a large bowl, and mash.
2. Mix in beaten eggs, onion, salt, pepper and matzo meal.
3. Heat oil until hot in a frying pan.
4. Form pancakes with the eggplant batter, and fry in hot oil on both sides.
5. Place cutlets in a baking dish.
6. In a separate bowl, mix tomatoes, sugar and lemon.
7. Pour tomato mixture on top of cutlets.
8. Bake at 350 degrees Fahrenheit for 30 minutes.
2. Mix in beaten eggs, onion, salt, pepper and matzo meal.
3. Heat oil until hot in a frying pan.
4. Form pancakes with the eggplant batter, and fry in hot oil on both sides.
5. Place cutlets in a baking dish.
6. In a separate bowl, mix tomatoes, sugar and lemon.
7. Pour tomato mixture on top of cutlets.
8. Bake at 350 degrees Fahrenheit for 30 minutes.
