Sephardic Eggplant Pie
Matzah: Preheat the oven to 350 degrees. Generously oil an 8 inch square glass baking dish. Glass works best, but metal is okay. Place the dish in the oven to heat. Soak the whole matzah carefully in warm water for about one minute. Place on paper towels to drain for about 2 - 3 minutes Remove the hot dish from the oven and carefully place a piece of matzah on the bottom. Cut another piece to fit in the spaces around the edges.
1 tablespoon olive oil
4 to 6 whole matzah
1 large egg, well beaten
1 large eggplant
3 tablespoons olive oil
1 large yellow onion, chopped
2 extra large eggs, well beaten
1 cup mashed potatoes
1/8 cup matzah meal
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, crushed
1 tablespoon fresh parsley, chopped
Eggplant: Preheat the oven to 375 degrees. Wash the eggplant and cut several slits along the sides. Place on a cookie sheet and bake until soft about 30 - 45 minutes. Set aside to cool. When cool, peel the eggplant and mash the pulp. Heat the oil in a large frying pan and add the chopped onions. Cook until translucent. Remove from heat and add the rest of the ingredients.
VARIATION: Add some chopped tomatoes or a well-drained can of tomatoes to the onions after the onions are translucent. Cook for several minutes to reduce the liquid of the tomatoes. Add the rest of the ingredients and proceed. Assembly: Take the baking dish that has been lined with the layer of matzah and spread your choice of fillings over the matzah. Cover with the rest of the matzah and brush with the beaten egg. Bake about 45 minutes and let stand for about ten minutes before cutting.
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