I made these eggplant pancakes from a recipe in Nancy Berkoff's Vegan Passover Recipes. Boil small cubes of eggplant in water, then put in food processor with matzo meal (mushrooms were part of the recipe, but I didn't have them), a little bit of vegetable broth, and some spices. Then, form into pancakes and either fry in a pan for three minutes on each side or place in the oven for 15-20 minutes for less oily pancakes. Either way, they taste great with a little tomato sauce on them
2 comments:
WOW! Nicely done!! Wish I was talented enough to cook those up.
I thought they were yummy even from a non-Passover, non-Vegan perspective:)
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