EGGPLANT SPANISH RECIPES

Steps:

• Toss eggplant with a little oil, salt and freshly ground pepper. Place in a single layer on a foil-lined baking sheet sprayed with oil spray. Spray tops with oil spray. Bake for 20-30 minutes in a 400°F oven. In the meantime, peel the Spanish onion, cut in half and then cut thin half-moon slices. Sauté in oil and season with salt, freshly ground pepper, garlic powder and parsley flakes. Once the onion slices are softened, add thin slices of celery, approximately 2-3 ribs. Or, add thin slices of red pepper. Season with salt and pepper to taste. Add tomato paste to your liking to the pan and cook until it starts to bloom. Add a bit of water. You may want to add some Marinara sauce, depending on your preference. I would suggest ¼-½ cup. Combine eggplant and sautéed vegetables. Season to taste. Add more sauce, if desired. Serve warm as a side dish or at room temperature or cold as an appetizer. Source: This recipe was contributed by a Joy of Kosher reader who wishes to remain anonymous.

Steps:

• Place eggplant in salted water and let soak for 30 minutes; drain.
• Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
• Cool.
• Grease a casserole dish.
• In mixing bowl place eggplant, oil, eggs and cracker crumbs.
• Mix well and place in greased casserole dish.
• Cover with cheddar cheese.
• Bake 30-40 minutes at 350°F.