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Source: www.peta.org/recipes/vegan-gefilte-fish/
Makes about 12 servings

Ingredients:
  • 3 medium potatoes, peeled and diced
  • 2 Tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 large eggplant
  • 2 cloves garlic, minced
  • 2 Tablespoons fresh parsley, chopped
  • ¼ teaspoon sea salt
  • ¼ black pepper
  • ¼ paprika
  • Matsah meal, as needed
Directions:
  1. Boil the potatoes until tender, then drain and set aside.
  2. Preheat the oven to 425°F (220°C).
  3. Warm 1 tablespoonful of the oil in a pan and sauté the onion until dark golden brown.
  4. Cut the ends off the eggplant and slice in half lengthwise. Brush the flesh with the remaining oil and place the two halves flesh-side down on a baking sheet. Prick the skins with a fork several times. Bake until the skin begins to shrivel and the flesh is soft, about 20 to 30 minutes. Remove and discard the skins.
  5. Mash the potatoes and cooked eggplant together. Add the onion, eggplant, garlic, parsley, salt, pepper, and paprika.
  6. Mix in matsah meal until firm.
  7. Wet your hands, then shape into patties about 1 inch wide.
  8. Place on an oiled baking sheet. Bake for 30 minutes, or until golden brown.