During Passover, the eight-day observance when
distinctive food themes and various rules govern what may be eaten, this
casserole recipe meets the requirements. This simple dish uses eggplants and
tomatoes plus herbs and spices.
Servings: Makes 6 side-dish servings.
Prep Time: 20 mins
Total Time: 30 mins
Prep Time: 20 mins
Total Time: 30 mins
ingredients
2 mediumeggplant (about 1-1/2 pounds)
3 tablespoonsolive oil
2 mediumtomatoes, quartered
4 clovesgarlic, minced
1 tablespoonsnipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 teaspooncoriander seeds, crushed
1/4 to 1/2 teaspoonsalt
1/4 to 1/2 teaspooncrushed red pepper
2 tablespoonspine nuts, toasted
Fresh marjoram leaves
2 mediumeggplant (about 1-1/2 pounds)
3 tablespoonsolive oil
2 mediumtomatoes, quartered
4 clovesgarlic, minced
1 tablespoonsnipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 teaspooncoriander seeds, crushed
1/4 to 1/2 teaspoonsalt
1/4 to 1/2 teaspooncrushed red pepper
2 tablespoonspine nuts, toasted
Fresh marjoram leaves
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