PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Eggplant Matzo Mina
  Back To Index
    Eggplant Matzo Mina

  • 2 medium Eggplants
  • 2 tablespoons olive oil
  • 1 medium onion -- finely chopped
  • 2 garlic cloves -- minced
  • 1 15 oz. can tomato sauce
  • 1 14 oz. can tomatoes -- drained and chopped
  • 3 tablespoons fresh parsley -- chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon paprika
  • Salt & pepper
  • 4 dashes hot sauce -- Tabasco, whatever
  • 6 matzo
  • 1 pound mozzarella style soy cheese -- shredded
  • Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender.

    Heat the oil in a deep pot. Add onions and garlic & saute' until golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and cook over low heat, covered for 15 minutes.

    Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 or 3 minutes, till pliable but not mushy. * Remove carefully to a plate. Preheat oven to 350*F.

    Lightly oil a large shallow casserole dish and layer as follows: A thin layer of sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat. Bake for 35 - 40 minutes until cheese shows some brown spots.
    NOTES : * I broke the matzo into 3 strips each and put the pieces in a shallow dish. I soaked them with warm tap water for a moment or so and then I drained them. They were soft but they didn't break apart.

    From: : Vegetarian Celebrations by Nava Atlas
    Posted By: RST G, synapse7@home.com
    Post Date: Fri, 09 Apr 1999

    *BACK TO VEGETABLES*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com