Vegetarian: Mock Gefilte Fish - pareve

Posted by : Eve Munro

In the Passover Section of the Jewish Vegetarian Cooking by Rose
Friedman there is a recipe for Baked Gefilte Patties which may be of

3 medium Potatoes, peeled               
2 medium onions, finely chopped              
vegetable oil for frying
1 large Aubergine/eggplant                   
2 cloves garlic, minced/crushed
2 tbsp chopped fresh parsley
sea salt, freshly ground black pepper and paprika
matzo meal as required

1.  Boil or steam the potatoes until they are tender, then put them to
one side.

2.  Preheat the oven to 425F/220C/gas mark 7

3.  Fry the onions in a little of the oil until they have turned a
dark, golden brown colour.

4.  Top and tail the aubergine/eggplant, slice it in half lengthwise,
sprinkle the flesh with oil and place them on a greased baking sheet,
flesh sides down.  Prick the skin in a few places with a fork.

5.  Bake the aubergine/eggplant in a preheated oven until the skin
starts to shrivel and the flesh is soft (about 20-30 minutes0.  Scoop
out the flesh when it has cooked.  Turn the oven down to 350F/180C/gas
mark 4.

6. Mash the potatoes, add the cooked onion, the aubergine/eggplant
flesh, garlic, parsley, season to taste with sea salt, freshly ground
black pepper and paprika, then mix in sufficient matzo meal to make a
firm [but not hard] consistency.

7. Wet your hands and shape tablespoonsful of the mixture into patties.
Put the patties on oiled baking sheets and sprinkle each one with a
little oil.

8. Bake them in the oven for 30 minutes until they are golden brown.

9. Serve them hot or cold with salads and horseradish (Chrain).

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