Submitted by Stuart Broz on Fri, 04/10/2009 - 7:30am
The other day, I mentioned that despite being frustrated by the arbitrariness of Passover dietary restrictions, I appreciate the cleverness that they inspire.
One of my favorite such hacks from my childhood was matzo lasagna. Strangely, it works really well, tending to be both softer and lighter than regular lasagna (matzo being far less dense than lasagna noodles). The problem with this is that I tend to eat more of it in a sitting than I would regular lasagna. My solution? Eggplant.
Submitted by Stuart Broz on Tue, 03/17/2009 - 7:45am
Image by Eran FinkleEggplant, or aubergine, is one of those foods that some people are afraid to cook. It has a famous tendency toward bitterness that we've developed arcane treatments for: salting, soaking in salt water, freezing, and/or pressing.
