My family will tell you that I'm always willing to try an interesting recipe - - - once. After that, we have a family "post mortem" and decide if it's a "thumbs up" or a "thumbs down".
I find that with pesach recipes, there are more in the "thumbs down" category, simply because in my opinion, the best recipes are NOT the ones that have been altered to substitute and compensate for chometzdik ingredients. The best recipes are those that never required chometz in the first place (think my individual chocolate fondues, instead of pesachdik cookies....).
Every once in a while though, I will try a new recipe that becomes a keeper.
These eggplant fritters are best, as with most fried items, straight out of the pan, but they reheat very well and are even great cold as a snack straight out of the fridge. Although it's a bit of a bother, I make a double batch and it is enjoyed by everybody because it doesn't taste like everything else, if you know what I mean.....
1 1/2 cups water
2 teaspoons oil
2 teaspoons course salt
1/4 teaspoon paprika
1 cup matzo meal
1 medium eggplant -- peeled, thinly sliced, salted & drained
oil for frying
In a mixing bowl, combine eggs, water, 2 tablespoons oil, salt, paprika and pepper. Beat until frothy. Beat in matzo meal. Set aside.
Eggplant slices should be salted on both sides, then allowed to drain on absorbent towels for at least 20 minutes. Press to drain more.Wash and dry eggplant slices after draining.
Coat eggplant slices lightly on both sides with potato starch. Dip into matzo batter. If the batter thickens too much, add enough water to make the desired consistency.
Fry oil in preheated pan containing oil until lightly browned on both sides. Drain.