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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

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Gluten Free Mashed Aubergine (Eggplant) Fritters

Parve, Vegetarian, Yeast, & Dairy Free

Makes a good 6 servings or 10 for starters

I like to serve these with a herb salad, a little feta and some tahini  or
Spicy Tomato Dip/Salsa on the side - a true Chanukah dish sauce


Large aubergine (eggplant) c.450g (1lb)
2 large eggs
200g (8oz) rice flour
1 large onion - red or white
2 large cloves garlic
1 lemon - juice and zest
Good pinch of cinnamon
100g chopped walnuts or pinenuts (optional)
Handful of fresh parsley
Seasoning
Olive oil for frying.

Make three cuts in the aubergine and either back in a pre-heated oven on high for 45 minutes until soft (gives it smokier flavour) or zap in the microwave for 5 minutes.

Using a dry frying pan toast the nuts until they just begin to colour to intensify their flavour and then set to one side.

Cool aubergine until you can handle it and then skin it and blitz the flesh with a hand held blitzer or in a food processor (or chop/mash by hand)

Meanwhile zest the lemon, finely chop the onion, garlic and parsley mix together with lemon juice and cinnamon.

In a clean bowl beat the eggs, rice flour, lemon juice, chopped onion mix and mashed aubergine, add the nuts if using and then season to taste.

Heat the oil in a large frying pan and when hot drop spoonfuls of the batter in cook until set and golden then flip.  Remove from pan and keep warm whilst you make the remainder.