Ingredients
- 1 md Eggplant (1-lb)
- 1/2 cup Water
- 1/4 teaspoon Salt
- 1 med Onion; diced
- 1/3 cup Piñon
- 2 cloves crushed garlic
- 1 tbsp Olive oil
- 1/2 cup Hatch Green Chile or similar New Mexico Chile
- 1 Egg + 2 Egg whites; beaten lightly
- 1-1/2 Crumbled matzos
- Salt and pepper to taste
- 2 tbs salted butter; to dot the top
Preparation
Preheat oven to 350. Peel eggplant. Cut in small pieces and put in a microwave dish with 1/2 cup water and 1/4 teaspoon salt. Cover dish, microwave on high 8-10 min. Drain water, mash the eggplant with a fork. Saute onion and pine nuts with garlic and oil until golden-brown, then add the New Mexico Chiles. Add salt/pepper to taste. Add the mashed eggplant to the sauteed vegetables, then crumble the matzo and add the beaten egg mixture. Place mixture in lightly greased (olive oil) 12-inch pie plate or similar dish and bake for about 30 min. Should be golden-brown in color.
