When my guests arrive before the Sedar, they’ll be hungry. With dinner hours away, I have to serve something. I’m thinking of something light but filling. The following two posts are what I’ve decided are perfect for Passover. Enough to fill them up, but nothing heavy; so everyone can enjoy the meal.
The following recipe can be doubled or tripled, depending on the amount of people you want to serve. It keeps for two days in the refrigerator, and is great on gluten free matzo or stuffed inside baked potatoes. Enjoy.
- 1 large eggplant, cubed
- 1 medium onion, chopped
- 1 medium, orange pepper,chopped
- 5 garlic cloves, chopped
- 1/8 cup olive oil
- 1 cup scant walnuts
- Wok or cast iron frying pan
- Food Processor
Cut the eggplant into cubes, 2-3″. Place in colander and sprinkle with salt, to draw out the bitterness. Meanwhile, add 1 Tablespoon oil to the hot wok and add the chopped garlic, onion, and pepper. Stir, and cook til soft. Rinse the eggplant cubes and pat them dry. Add 2 more Tablespoons oil to the pan and add the eggplant, stirring frequently. Eggplant soaks up oil, so add it slowly, about 2 Tablespoons at a time, when necessary. Keep cooking the vegetable mixture, and don’t worry if it gets mushy; you’re going to put it all into the food processor later.
Place the walnuts into the bowl of your food processor with the bottom blade in place. Pulse, but don’t grind the nuts too fine. Just want the big pieces to be small. You’ll be chopping them again with the vegetables soon.
When the vegetable mixture is completely cooled, add them to the food processor and mix it all together. Add salt and pepper to taste and serve with cut up vegetables.