Pesach Recipes with Eggplant!

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Pesach Recipes

View latest: 24h 48h 72h

In the kitchen

Thu, Apr 05 2012, 11:21 am

I have a few large eggplants and no clue what to do with them! During the year all my recipes call for a lot of garlic...what can I make with eggplant for Pesach (we don't use garlic on Pesach)

TIA

flowerpower

Thu, Apr 05 2012, 10:37 pm

You can slice, bread, and fry them. Then Put a scoop of mashed potatoes on top. Tastes good!

You can make mock liver with them.

5S5Sr7z3

Thu, Apr 05 2012, 10:46 pm

How do you make mock liver?

finprof

Thu, Apr 05 2012, 10:53 pm

Eggplant parm! Slice, "bread" and lightly fry eggplant. Arrange eggplant in a pan. Layer with pizza sauce and cheese. Bake until crispy.

Bella:D

Thu, Apr 05 2012, 10:59 pm

I make "chopped liver" eggplants .

Broil an eggplant until very soft inside, scoop out the insides, put in blender with 1 fried onion, 3 hard boiled eggs, 2 tbsp mayo and salt and pepper to taste. Blend until very smooth.

So yummy!

5S5Sr7z3

Thu, Apr 05 2012, 11:01 pm

Bella:D wrote:

Thanks! Sounds good!

flowerpower

Thu, Apr 05 2012, 11:02 pm

It is good. You can eat it with lettuce and cucumbers as an entree.

minnie mouse

Fri, Apr 06 2012, 12:45 am

This sounds delicious, think I can ommit the mayo? We don't use mayo on pesach.

chanahlady

Fri, Apr 06 2012, 1:24 am

Here's a vegetarian eggplant stew I made last year -- just omit the garlic. I served it with spaghetti squash and it was a hit.

1 medium onion, chopped
3 cloves of garlic, sliced
1 big eggplant or two medium ones, peeled lengthwise in stripes
1 zucchini, diced
1 potato, diced
2 tbsp pepper paste or tomato paste
3 tbsp olive oil
3 tomatoes, grated or 1 can of diced tomato processed in a blender
1/3 cup water or vegetable stock
1/3 cup parsley, chopped
salt
black pepper
pepper flakes

-Saute onions, garlic, and eggplant with olive oil on medium heat for 15 minutes.
-Add tomato/pepper paste, stir for 1-2 minutes.
-Add the rest of the ingredients except parsley. Cover and cook on low for 40-45 minutes.
-Sprinkle parley on top a minute or two before you turn it off.

In the kitchen

Fri, Apr 06 2012, 2:30 am

Thank you for the ideas everyone!

Mrs Bissli

Fri, Apr 06 2012, 4:38 am

Ratatouille: Cube in 1", cook with other veggies like courgettes, red/yellow peppers, red onions, in tomato sauce. Can be served room temp.

Broiled aubergine: Cut in half, place in a foil pan cut side down. Broil till skin is charred. Let cool a bit, scoop out inside. Leave for 20min and drain liquid. Season with lemon juice, chopped parsley, salt and olive oil. It's much lighter than mayo-based ones or mock liver.

Aubergine frittata: Broil as above. Add mashed, drained, unseasoned aubergine to eggs (I use 3 eggs to 1 large aubergine). Season and either fry or bake 175C in an oven. This is best if you can broil in a milky oven and add cheese to the egg mixture.

msinalaw

Fri, Apr 06 2012, 1:58 pm

here is a super easy salad alternative to frying:

take one of your big eggplants, cut it up in bite size pieces, place it flat on baking sheet that is covered with parchment paper, for 350 degrees for abt 35min
then take some red and yellow bell peppers, also cut is square small pieces, place it flat on baking sheet that is covered with parchment paper, for 350 degrees for abt 15min

let it all cool, then drizzle with some vinegar &oil, some salt and pepper
then thinly slice some sweet onion and mix all together
enjoy

I was just making this salad, and in the middle my oven breaks, clueless as to what to do next?

ra_mom

Fri, Apr 06 2012, 2:42 pm

msinalaw wrote:

Saute it in a fry pan. Once cooked, drizzle the dressing, onion, etc.

Page 1 of 1