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EGGPLANT MATZO MINA
  • 2 medium Eggplants
  • 1 cayenne pepper
  • 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 hot sauce -- Tabasco, whatever
  • 6 matzo
  • 1 pound mozzarella style soy cheese -- shredded
    1. Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender.
    2. Heat the oil in a deep pot. Add onions, and garlic, saute' until golden. Add tomato sauce, cayenne, tomatoes, parsley and seasonings. Bring to a simmer and cook over low heat, covered for 15 minutes.
    3. 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.
    4. 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.

     

     
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