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!
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
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.
Recipe: kosher, parve, passover, pesach