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EGGPLANT/MATZAH MEAL PANCAKES




Source of Recipe


abbeysvegetarianrecipes


Recipe Introduction


(Makes about 8 pancakes)



List of Ingredients




1 pound eggplant (about 2-1/2 cups)
1/2 cup diced onions (120 ml)
1/2 cup diced fresh mushrooms (120 ml)
3/4 cup matzah meal (180 ml)
1/3 cup vegetable stock or water (80 ml)
1 teaspoon black pepper (5 ml)
vegetable oil spray


Recipe



Peel eggplant, cut into small cubes, and place in medium
pot. Cover with water. Cover and cook over medium heat 5-8
minutes, or until fork tender.
Place eggplant, onions, mushrooms, and matzah meal in a
blender or food processor and blend until well combined.
Add stock or water slowly, while blending on low,
until mixture resembles cookie dough (it needs to stick
together). Add pepper and mix. Form mixture into
3-inch patties.
Heat a large frying pan and spray with oil. Allow
pancakes to brown, cooking for about 3 minutes on
each side. You can hold these in a 300-degree oven
until ready to serve, or serve right from the pan.
Serve these pancakes with your favorite tomato-based
sauce.