Easy eggplant casserole
A simple, but very tasty, baked eggplant dish for Passover from The Nosher.
1 large onion
3 tablespoons of oil
1 medium eggplant, peeled and cut into cubes
1/4 cup diced green capsicum
300g of tomato-mushroom sauce (or any jarred kosher for Passover sauce you want)
1 teaspoon salt
1/2 teaspoon pepper
2 large tomatoes, diced
1 1/2 cups matzah farfel
Saute onions in oil until tender.
Combine onions, eggplant, green capsicum, tomato-
mushroom sauce and seasoning.
Cook, covered, for 15 minutes or until eggplant is
Stir in the tomatoes.
Alternately layer vegetable mixture and farfel, beginning and ending with the vegetable mixture in a 2 litre baking dish.
Bake at 180° Celsius, uncovered, for 25 minutes.
A delicious meringue dessert recipe from Sheryl Westerman from the Atlanta Jewish Times, especially for Pesach.
3⁄4 cup white sugar
1 teaspoon vanilla extract
1⁄2 teaspoon salt
Preheat oven to 180° Celsius. Line 2 baking sheets with aluminium foil.
With an electric mixer, beat egg whites until peaks form.
Add sugar into the egg whites very slowly, 1 teaspoon at a
Gently stir in vanilla and salt, and beat until egg whites are
stiff and shiny.
Drop the mixture by level tablespoons, or pipe through a pastry bag, onto the sheets.
Turn off the oven, place the meringues in the oven, and leave them for a few hours or overnight.
Serve with pareve rich whip, which has been well beaten to resemble whipped cream, and mixed berries.