Susannawest's Manischewitz recipe for eggplant cutlets

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 1/2 lemon

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.

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