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Eggplant Matzo Mina
Ingredients:
2 medium Eggplants
2 tablespoons olive oil
1 medium onion -- finely chopped
2 garlic cloves -- minced
1 15 oz. can tomato sauce
1 14 oz. can tomatoes -- drained and chopped
3 tablespoons fresh parsley -- chopped
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon paprika
Salt & pepper
4 dashes Spice Exchange Tabasco
Hot Sauce
6 matzo
1 pound mozzarella style soy cheese -- shredded
Directions:
Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel.
Brush lightly with oil & broil on each side till tender.
Heat the oil in a deep pot. Add onions and garlic & saute'
until golden. Add tomato sauce, tomatoes, parsley and seasonings.
Bring to a simmer and cook over low heat, covered for 15 minutes.
Break each matzo into 3 strips. Fill a shallow casserole dish
with lightly salted water. Place matzo strips into water for 2
or 3 minutes, till pliable but not mushy. * Remove carefully to
a plate. Preheat oven to 350*F.
Lightly oil a large shallow casserole dish and layer as follows:
A thin layer of sauce, a layer of eggplant, a layer of matzo,
a layer of cheese. Repeat. Bake for 35 - 40 minutes until cheese
shows some brown spots.
NOTES : * I broke the matzo into 3 strips each and put the pieces
in a shallow dish. I soaked them with warm tap water for a moment
or so and then I drained them. They were soft but they didn't
break apart.
Serves: 2
Preparation time: 20 minutes
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