Kasha Varnishkes with Fried Eggplant, Mushrooms, and Onion Marmalade

Preparation info
  • Yield:


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Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

Properly cooked so it remains dry and fluffy, kasha, when mixed with noodles, could swallow up butter or chicken fat by the cupful. I remove the temptation to slather on lots of fat by moistening this hearty grain with plenty of caramelized onions and mushrooms. I also add sautéed eggplant for the same reason: fried cubes of it, like mushrooms, bring a melting butteriness to foods.

Though most American recipes for kasha varnishkes call for bow tie noodles, I find them too thick and