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1 large eggplant
Bake eggplant until fork goes through. Sauté onion and pepper until onion just starts to turn brown.
I some times bake eggplant the night before so that when I start skinning it, it is not hot. At any rate, skin eggplant and remove ends. Place pulp in bowl and mash with a fork. Add matzo meal, sautéed vegetables with oil and salt and mix thoroughly. Serve hot or cold, as a salad or dip or spread for bread or toast. This recipe is simple but delicious.
Poster's Notes:
Posted by Judith Bron
Nutritional Info Per Serving: N/A
1 large green pepper
1 large onion
Salt to taste
Handful of matzo meal
Oil to fry onion and pepper
I feel compelled to share a TNT recipe that I have been making for years. It is simple, tasty and always receives rave reviews from family and guests alike.