PASSOVER--Mock Gelfilte Fish

[Guest guest]

* Exported from MasterCook *

 

Mock Gelfilte Fish

 

Recipe By :Jewish Vegetarian Cooking by Rose Friedman

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium potatoes -- peeled

2 medium onions -- finely chopped

vegetable oil for frying

1 large eggplant

2 cloves garlic -- minced/crushed

2 tbsp chopped fresh parsley

sea salt

freshly ground black pepper

paprika

matzo meal as required

 

Boil or steam the potatoes until they are tender, then put them to one side.

 

Preheat the oven to 425ºF.

 

Fry the onions in a little of the oil until they have turned a dark, golden

brown colour.

 

Top and tail the aubergine/eggplant, slice it in half lengthwise, sprinkle the

flesh with oil and place them on a greased baking sheet, flesh sides down.

Prick the skin in a few places with a fork.

 

Bake the eggplant in a preheated oven until the skin starts to shrivel and the

flesh is soft (about 20-30 minutes. Scoop out the flesh when it has cooked.

Turn the oven down to 350ºF.

 

Mash the potatoes, add the cooked onion, the aubergine/eggplant flesh, garlic,

parsley, season to taste with sea salt, freshly ground black pepper and paprika,

then mix in sufficient matzo meal to make a firm [but not hard] consistency.

 

Wet your hands and shape tablespoonsful of the mixture into patties. Put the

patties on oiled baking sheets and sprinkle each one with a little oil.

 

Bake them in the oven for 30 minutes until they are golden brown.

 

Serve them hot or cold with salads and horseradish (Chrain).

 

Source:

" http://www.cyber-kitchen.com/rfcj/category.cgi?category=PESACH-vegeta

les%26vegetarian "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 503 Calories; 2g Fat (2.7% calories from

fat); 15g Protein; 115g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 48mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 9 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0