Cooking Israel

Eggplant Pashtida

By Amuna Boaron

One of my favorite memories is cooking with my mother as a child. All the recipes of our heritage passed down over the years. Now, as a mother and grandmother myself, I love to cool by way of my creativity. When I succeed in creating something new or to improve an existing recipe according to my tastes, it gives me a feeling that I have given a special gift to the friends and family who come to eat with me.

Serving Size: 4 - 6 people

*No Kitniyot

Ingredients:

● 1 eggplant, cut into cubes with skin on
● 1 tsp salt
● 1 tsp oil
● 3 eggs
● 1 TBS mayonnaise
● 4 Large TBSP mazoh meal
● 1 tsp cumin
● 2 tsp salt
● ¼ cup parsley, roughly chopped

Preparation:

  1. Cube eggplant and sprinkle with salt onto large baking tray
  2. Let rest for 12 minutes while oven preheats to 400F/204C
  3. Add a drizzle of olive oil and roast eggplant and onions for 25 minutes
  4. Add a drizzle of olive oil and roast eggplant and onions for 25 minutes
  5. Add a drizzle of olive oil and roast eggplant and onions for 25 minutes
  6. In a large bowl, combine eggs with mayonnaise, spices and matzoh meal
  7. Add eggplant and gently mix
  8. Pour into greased 9x13 baking pan or any size

Bake for 35-45 minutes until firm to the touch but still a bit loose


More Recipes:



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