Susannawest's Recipe for Eggplant Cutlets
Pareve Pesach
Ingredients
- 1 eggplant
- 3 eggs
- 1 onion, grated
- 1/2 t. salt
- 1/2 t. pepper
- 1 1/2 c. matzah meal
- 2 c. canned or stew tomatoes
- 3 t. sugar
- juice of 1/2 lemon
Method
Bake whole eggplant until soft, remove skin and mash well. Mix in beaten eggs, onion, salt, pepper, and meal. Form small cakes, brown them in hot fat, then place in a baking pan. Season tomatoes with lemon and sugar, pour over the cutlets and bake in moderate oven 1/2 hour. Serve hot or cold.