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home > recipes > vegetables > passover stuffed eggplant provençal
3 medium or large eggplants 1/4 cup olive oil salt Stuffing: 2 cups chopped onion 2 garlic cloves 2 carrots 1 red bell pepper, finely chopped 1 cup diced zucchini 1/4 cup mushrooms 1/2 cup pine nuts 2 tablespoons currants or other raisins 1 tablespoon fresh marjoram 1 tablespoon fresh thyme Topping: see recipe below Slice the eggplants, in half brush with olive oil and sprinkle with salt. Bake in a 500 degree oven for 20 minutes. Turn oven down to 350. Saute onions first for 10 minutes until translucent, then garlic and carrots for another 10 minutes, and then add the rest of filling ingredients and cook another 15 minutes. Topping: Saute 2 garlic gloves in 1/2 cup olive oil and then add 2 cups matzah meal. Add salt because since the original recipe calls for bread crumbs and parmesan cheese, it needs salt when you make it with matzah meal. Push the flesh of the cooked eggplant with a spoon, creating hollows to stuff. Stuff the eggplant generously until all the stuffing is evenly distributed among the eggplants. Pat the topping firmly on top of the stuffing so it doesn't fall out and bake eggplants for 30 minutes in a 350 degree oven. Source: adapted from Sundays at Moosewood Restaurant (Simon and Schuster, 1990)

Passover Stuffed Eggplant Provençal


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Recipe Alert This is Found in... Most Emailed Recipes
(posted April 13, 2006)

3 medium or large eggplants
1/4 cup
olive oil
salt
Stuffing:
2 cups chopped
onion
2
garlic cloves
2 carrots
1
red
bell pepper, finely chopped
1 cup diced
zucchini
1/4 cup mushrooms
1/2 cup pine
nuts
2 tablespoons currants or other raisins
1 tablespoon fresh
marjoram
1 tablespoon fresh
thyme
Topping: see recipe below

Slice the eggplants, in half
brush with
olive oil and sprinkle with salt. Bake in a 500 degree oven for 20 minutes. Turn oven down to 350.

Saute onions first for 10 minutes until translucent, then
garlic and carrots for another 10 minutes, and then add the rest of filling ingredients and cook another 15 minutes.

Topping:
Saute 2
garlic gloves in 1/2 cup
olive oil and then add 2 cups matzah meal. Add salt because since the original recipe calls for bread crumbs and parmesan cheese, it needs salt when you make it with matzah meal.

Push the flesh of the
cooked eggplant with a spoon, creating hollows to stuff. Stuff the eggplant generously until all the stuffing is evenly distributed among the eggplants. Pat the topping firmly on top of the stuffing so it doesn't fall out and bake eggplants for 30 minutes in a 350 degree oven.

Source: adapted from Sundays at Moosewood Restaurant (Simon and Schuster, 1990)


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