1 large eggplant, peeled and diced
In large pot of boiling salted water, cook eggplant until tender, about 10 minutes. Drain and let cool in colander. With hands, squeeze out as much moisture as possible, discarding liquid. Transfer to large bowl. Add onions, eggs, matzo meal, salt, and pepper; stir until well blended.
3 Yukon Gold or russet potatoes, peeled and shredded
3 green onions, finely chopped
3 eggs, lightly beaten
1 cup matzo meal
3/5 teaspoon salt
1/4 teaspoon each pepper
vegetable oil for frying
In large skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Scoop in eggplant mixture by 1/4 cupfuls leaving about 1 inch between each latke. With spoon, flatten to 1/2-inch thickness. Fry, turning once, until browned and crisp around edges, 5 to 6 minutes.
Drain latkes on paper towel-lined rimmed baking sheets. Repeat with remaining batter, removing any cooked bits from skillet after each batch and heating more oil as necessary. (Make-ahead: Let latkes cool. Cover lightly and refrigerate for up to 2 days. Remove paper towels and reheat in 450ºF oven for 5 minutes.
Makes 16 latkes.
Have seen similar recipe which then layers latkes in a casserole with a sauce of 2 cups canned tomatoes, 3 tablespoons sugar and the juice of half a lemon all pureed together and poured over latkes. Bake medium oven 30 minutes.
Debbie Deston, Sydney, Australia
What do you do with the potatoes - boil with the eggplant, or add to the cooked eggplant mixture and fry?
Anonymous, Location not stated.
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