Vegetarian Mock Gefilte Fish

I once again did my own Passover Seder this year and incorporated things from last year into new things from this year! Passover food does not have to be bland and boring and it doesn't have to be deadly in fat either...Sure, some of the stuff I made is heavy and bad for you (but delicious), but there's also a lot of lighter stuff, like these Vegetarian Mock Gefilte Fish (which also save your friends from a potentially unpleasant taste experience...Gefilte fish are definitely an acquired taste.) So enjoy all of these recipes! Also, sorry there are no photos, I was going going going Monday night and didn't have time to snap some shots...

Ingredients
3 medium potatoes, peeled
2 medium onions, finely chopped
1 large eggplant
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
Vegetable oil for cooking (double check the ingredients...Canola oil is kosher but some veggie oils are not!)
Matzah meal (optional)
Sea salt, freshly ground pepper, paprika

Intrigued? Read on for the rest of the recipe...

Directions

• Preheat oven to 425F.
• Boil potatoes until tender. Set aside.
• Fry onions to a dark, golden brown.
• Top and tail eggplant and slice in half lengthwise. Sprinkle flesh with oil and place the halves flesh-side down on a baking sheet. Prick skin with a fork. Bake 20-30 minutes (until skin shrivels and flesh is soft). Scoop out flesh and set aside.
• Set oven to 350F.
• Mash potatoes and add onions, eggplant flesh, garlic, and parsley. Season to taste then mix in enough matzah meal to make firm consistency (often not necessary).
• Wet hands and shape tablespoonsful of mixture into patties (I made them about gefilte fish sized and there were about 20). Place on oiled baking sheet and sprinkle with oil.
• Bake until golden brown, about 30 min. Serve hot or cold with salads and horseradish.