Eggplant is my favorite vegetable. It’s one of those Pesach ingredients that’s basic enough that most people use it but somehow doesn’t get enough time in the spotlight. This dish will definitely help the neglected eggplant get the attention it deserves.
2 medium eggplants
Salt, as needed
Tomato Sauce:
1½ tablespoons olive oil
2 Spanish onions, diced
8 plum tomatoes, peeled and diced
¼ cup sugar
½ cup white wine
1 tablespoon fresh parsley, minced
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper, optional
Filling:
1 onion, diced
1 tablespoon oil
4 potatoes, peeled and quartered
⅓ cup mayonnaise
Salt and pepper, to taste
Tempura Batter:
3 eggs
1½ cups potato starch
½ cup seltzer
Salt and pepper, to taste
Oil, for frying
1. Peel and slice eggplants lengthwise into 15 ⅛”-thick slices. Place in a colander over a plate, then sprinkle with salt and toss. Let stand 30 minutes to drain.
2. Meanwhile, prepare sauce. In a large saucepan, sauté onion in oil over medium heat for 3-5 minutes or until translucent. Stir in remaining ingredients. Bring to a boil, then reduce the heat. Simmer, uncovered, 20-25 minutes, stirring occasionally.
3. Rinse and drain eggplant.
4. Next, prepare filling. Heat a small pan with oil, then add onion and sauté until translucent.
5. Bring a pot of salted water to a boil. Add potatoes and cook until soft, about 15 minutes, then drain.
6. Place cooked potatoes in a medium-size bowl. Add sautéed onion, mayonnaise, salt, and pepper, and mash. Set filling aside.
7. Next, prepare tempura batter. In a large bowl, mix eggs, potato starch, seltzer, salt, and pepper, and whisk until smooth. Heat a large saucepan with approximately 2 inches of oil over medium-high heat.
8. Dip eggplant slices into tempura mixture. Shake off excess batter, then fry eggplant in heated oil until golden and crisp, about 3 minutes. Drain on paper towels or a wire rack.
9. Preheat oven to 375°F. Spoon one cup sauce into an 9×13” baking dish. Spread two rounded tablespoons of filling onto each eggplant slice. Carefully roll eggplant, then place seam-side down in baking dish. Spoon remaining sauce over eggplant rolls. Cover and bake for 30 minutes.
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