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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 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 some grilled Haloumi cheese when they become dairy - although you would traditionally fry these coated in egg and matzo meal this way is equally as nice. Two flat ones are slices of aubergine dipped in the
fried fish coating of egg and polenta

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1 kilo (2lb) Aubergine (Eggplant)
1 tsp bicarbonate
l00g (3oz) cornmeal
1 tsp fresh grated nutmeg
1 tsp fresh shredded or powdered ginger
2 tsp brown sugar
Olive oil for frying

Make a few cuts in the aubergine to allow steam to escape and bake in a hot oven for 40 minutes or micro- wave for 10 minutes until soft.

Allow to cool slightly for ease as you need to skin the aubergine and mash the flesh in a bowl  Fold in the other ingredients to form a stiff batter and set aside for 15 minutes.

Heat the oil in a large pan. With damp hands form the aubergine mix into patties (or use a spoon) fry in batches in the oil till golden, turning as necessary when first side cooked - will have bubbled and set. Serve warm.

For an accompaniment add some cucumber in yoghurt with a little mint and lemon juice

Try other spices, cumin, coriander and coriander leaf works well giving an Indian flavour: whilst coriander, cinnamon and flat leaf parsley reminds one of North African spicing. Different spice - different taste