Recipe: Pesah Eggplant Parmesan

Great for hol hamo'ed!

Ingredients:

• 1 eggplant, in ½” slices
• 2 eggs
• 2 cans tomato sauce
• ¾ cup freshly-grated parmesan
• ½ cup grated mozzarella
• oil for frying (safflower)
• extra virgin olive oil
• matzah (for extra fiber - a good thing during Pesah! - use whole wheat)
• matzah meal
• misc. add’l vegetables
• salt
• pepper
• garlic powder

Mix matzah meal, salt, pepper, garlic powder on a plate.  Break eggs, put on second plate (best to use one at a time).

Heat safflower oil, enough to cover bottom of pan.

Dip slices of eggplant in egg, then in matzah meal mixture, then fry until golden brown on each side.

Layer as follows:

• One layer of matzah
• Pour some olive oil on matzah
• Spread some tomato sauce
• One layer of fried eggplant slices
• More tomato sauce
• Sprinkle some parmesan

Repeat as necessary.

Add vegetables here and there (mushrooms, artichokes, olives, peppers, onions, etc.)

On the top add an extra layer of tomato sauce, then parmesan and the mozzarella.

A wee bit more pepper on top, and a few sprigs of fresh basil couldn’t hurt.  

Bake at 375 for 20 minutes uncovered.  Enjoy!

Thanksgivukkah (sp?) Recipe: Spaghetti Squash Latkes!

Ah, the latke! It hits the Jewish palate with an unfettered, pleasurable mix of memory, satisfaction, and fried wonderful-ness. Of course, the use of oil reminds us of the Hanukkah miracle. But who can argue that this culinary treasure is an icon unto itself, a ritual that engages body and soul with Jewish history and peoplehood, pressing the savory, sweet, and holy buttons all at once.

Here’s a new twist on an old favorite, appropriate for Hanukkah and Thanksgiving: Spaghetti Squash Latkes!

• 1 average spaghetti squash
• 1 large egg, beaten
• 2 tablespoons all-purpose flour (use more if necessary for binding)
• 1/2 teaspoon salt
• Black pepper to taste
• 1/2 cup olive oil (you can also use coconut oil for crispier results)
• Optional toppings: Sour cream, apple sauce, salsa, Sriracha, etc.

1. Cut squash in half, remove seeds, place on a baking tray, and bake at 350˚ for 30–45 minutes. Remove from oven and let cool for at least 10 minutes.
2. Remove spaghetti-like squash strands with a fork. If necessary, cut strands on a cutting board to make them more manageable.
3. Place squash strands in a bowl and mix with beaten egg, flour, salt and pepper.
4. Heat oil in a nonstick pan. Drop squash mixture into 3-inch round patties. Fry until brown and crispy.
5. Remove latkes from oil and place on a platter layered with paper towels to absorb extra oil. Serve hot! Savor the taste of Hanukkah, and remember the miracle. (Don’t forget to light the candles!)  

 בתיאבון! Beteiavon! Bon appétit!


~
Rabbi Seth Adelson

Pesah Salsa Cruda with Horseradish

I was desperate for something spicy and crunchy yesterday afternoon, on the second day of Pesah. So I improvised the following, and was pleasantly surprised with the results:

• One tomato
• Half of an onion (more or less, depending on the size and pungency of the onion; red onion would probably be best)
• Half of a bell pepper
• Several leaves of cilantro
• 1/2 tablespoon of prepared horseradish (the kind that most of us use for maror on the Passover Seder plate)
• Juice of 1/2 lime
• Pinch of salt
• Pepper to taste

Finely chop tomato, onion, pepper, and cilantro. Combine in a bowl; add horseradish, lime juice, salt and pepper. Mix well. Serve with pieces of whole wheat matzah. Recall the bitterness of slavery while savoring the taste of New World freedom.

חג שמח / Hag Sameah!