Name: Cheryl’s Vegetable Casserole
Yield: Yield: 8 servings.
Ingredients: 1 long, slim Japanese eggplant (¾ lb/375 g), unpeeled; 2 tsp instant pareve chicken or onion soup mix; 2 medium carrots, cut in chunks; paprika to garnish; 1 egg, lightly beaten; ⅓ to ½ cup matzo meal; ¾ cup mushrooms; 2 medium zucchini, cut in chunks (do not peel); 3 tomatoes, cut in chunks; 1 large or 2 medium onions, cut in chunks; salt and pepper to taste; salt for sprinkling; 3 or 4 medium potatoes, peeled; 2 Tbsp fresh dill; 2 to 3 Tbsp oil

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

My friend Cheryl Goldberg makes this scrumptious dish every year for Passover. Her vegetarian husband, Len, loves it as a main dish, and the nonvegetarians at her table love it as a side dish!

Ingredients

1 long, slim Japanese eggplant (¾ lb/375 g), unpeeled
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Main course
Side dish

Method

Cut eggplant into thick slices. Place in a colander, salting each layer. Let stand for 30 minutes. Rinse well and pat dry. Cut in chunks; set aside.

Slicer: Slice potatoes, using medium pressure. Parboil in boiling salted water for 5 minutes; do not overcook. Drain well and set aside. (Potatoes will be used as a topping.)

Steel Blade: Coarsely chop eggplant, onion,

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Ingredients

Method

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