Yield: 8 Servings
|1 medium||Eggplant (1-lb)|
|1 medium||Onion; diced|
|⅓ cup||Pine nuts|
|1 teaspoon||Crushed garlic|
|1 tablespoon||Olive oil|
|1 can||(4-oz) green chiles; diced|
|2||Egg whites; beaten lightly|
|Salt and pepper|
|2 tablespoons||Margarine; to dot the top|
Date: 29 Mar 1996 07:11:22 +0900 From: "Scott Ashkenaz" <s_ashken@...> Preheat oven to 350. Peel eggplant. Cut in small pieces and put in microwave dish with ½ c water and 14 t. salt. Cover dish, microwave on high 8-10 min. Drain water, mash the eggplant with fork.
Saute onion and pine nuts with garlic and oil until golden-add chlies. Add salt/peper to taste. Add the mashed eggplant to the sauteed vegetables, then crumble the matzo and add the beaten egg mixture. Place mixture in lightly greased (olive oil) 12" pie plate or similar dish and bake for about 30 min. Should be gloden brown color.
Now this is a recipe you can add to your Passover Chile collection when you make a Seder.
CHILE-HEADS DIGEST V2 #280
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .