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Eggplant Stacks PDF Print E-mail

KosherEye.com

eggplant_stack
Recipes from A Taste of Pesach Reprinted with permission
from the copyright holders: ArtScroll/Mesorah Publications

I roasted cherry tomatoes to serve with this appetizer and loved the combination... Another idea is to serve the stack in a pool of warm (store-bought) marinara sauce. A little quicker and easier, but just as tasty!

Ingredients

2 eggs
¼ cup seltzer
½ cup potato starch
1 teaspoon salt
1 large OR 2 small eggplants, not peeled
Oil for frying
Sauces, optional, for serving

Directions

Prepare the batter: Beat first four ingredients in a bowl, using a fork or hand mixer.
Scrub eggplant and slice into rounds.
Heat 2 tablespoons oil in a large skillet. Dip each eggplant slice into batter and fry for 2-3 minutes on each side until golden, crispy on outside and soft inside. Add more oil as needed.
Stack 3 or 4 slices and serve with sauce, if desired.
8 Servings.

Notes

Recipe: kosher, parve, passover, pesach


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