Vegetarian Gefilte Fish
Servings
Ingredients
- 3 medium potatoes peeled
- 2 medium onions finely chopped
- vegetable oil for frying
- 1 large eggplant
- 2 cloves garlic minced/crushed
- 2 tablespoon chopped fresh parsley
- sea salt
- freshly ground black pepper
- paprika
- matzo meal as required
Instructions
- Boil or steam the potatoes until they are tender, then put them to one side. Preheat the oven to 425.
- Fry the onions in a little of the oil until they have turned a dark, golden brown color.
- Top and tail the eggplant, slice it in half lengthwise, sprinkle the flesh with oil and place them on a greased baking sheet, flesh sides down.
- Prick the skin in a few places with a fork. Bake the eggplant until the skin starts to shrivel and the flesh is soft (about 20-30 minutes).
- Prick the skin in a few places with a fork. Bake the eggplant until the skin starts to shrivel and the flesh is soft (about 20-30 minutes).
- Mash the potatoes, add the cooked onion, the eggplant flesh, garlic, parsley, season to taste with sea salt, freshly ground black pepper and paprika, then mix in sufficient matzo meal to make a firm [but not hard] consistency.
- Wet your hands and shape tablespoonfuls of the mixture into patties. Put the patties on oiled baking sheets and sprinkle each one with a little oil.
- Bake them in the oven for 30 minutes until they are golden brown.
- Serve them hot or cold with salads and horseradish.
- Source: “Jewish Vegetarian Cooking,” by Rose Friedman
- Yield: Varies, depending on size of patty
Me too, never thought of trying to make a non fish gefilte.
Very interesting recipe, I am curious to try it.