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2 large eggplants, each about 1-1/2 pounds
Preheat broiler. Prick eggplants all over with a fork and broil until their skin is charred and they are soft inside, about 25 minutes, turning once.
While eggplants are broiling, heat oil in a medium skillet over medium heat. Add onion and cook, stirring often, until soft and lightly colored. Remove from heat and set aside.
Remove eggplants from broiler and let cool. When cool, cut in half lengthwise and peel the skin away from the pulp. Discard the seeds, skin, and stem and place pulp in a medium bowl. Chop finely.
Place eggplant and onion in a large bowl. Add the eggs, matzo meal, salt and pepper and stir to combine. (If necessary, add more matzo meal to create a batter that holds together.)
Preheat oven to 200°F. Lightly oil a large nonstick skillet or griddle over medium heat. Drop a heaping tablespoon of eggplant batter onto hot skillet or griddle, making a pancake about 3 in diameter. Fry until golden brown on both sides (about 3 minutes per side); place on a baking sheet in the oven.
Repeat until all batter has been used, re-oiling the fry surface as necessary to keep latkes from sticking. Serve warm with sour cream.
Posted by Risa Silverglate
Nutritional Info Per Serving: N/A
2 tbsp. vegetable oil
1 large onion, chopped
3 eggs, lightly beaten
1/2 cup matzo meal
1-1/2 tsp. salt, or to taste
Ground pepper to taste
Vegetable oil for frying