Sweat eggplant using salt for up to 30 minutes

BATTLE OF THE MATZO BALLS

Family Recipe from Timnah O, Shavit Melbourne

Recipe from the Shicvah and Tzevet of Ze’ev Melbourne

Makes approx 15- 20 kneidlach depending on how big you roll them

3 eggs lightly beaten (or vegan substitute) 3 half egg shells of water 1/2 cup veg oil Salt pepper and cinnamon 125g Coarse matzah meal

Mix all ingredients until like the consistency of cream

Put mixture in the fridge covered for at least an hour, can leave overnight.

Bring a large pot of salted water or stock (veg or chicken) to the boil.

Roll mixture into balls and cook for an hour or until cooked through

Allow to cool in water if not serving immediately (Suitable for freezing - put frozen kneidlach into soup to defrost as heating up the soup)

You can double or triple the mixture to make more, so yummy. KNEIDALACH

Family Recipe from Nathan L, ZamirMelbourne