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.
