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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PASSOVER TURKISH EGGPLANT AND MEAT CASSEROLE |
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INGREDIENTS: |
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- 2 medium eggplants (about 1 1/2 lb. each) peeled and cut
crosswise into 1/2 inch thick
- 2 tbs kosher salt
- Olive oil for frying
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MEAT FILLING: |
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- 1 medium yellow onion, chopped (about 1/2 cup)
- 3 tbs olive
- 1 clove garlic, minced
- 1 lb. ground beef or lamb
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh parsley
- 1 tsp salt
- ground black pepper to taste
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INSTRUCTIONS: |
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- Preheat oven to 350 degrees F.
- Place the eggplant in a colander
- Sprinkle with the kosher salt and let stand for 1 hour
- Rinse the eggplant slices with water and press between several
layers of paper towels until it feels firm.
- Grease a 13" x 9" baking dish.
- Heat a thin layer of oil in a large skillet over medium heat.
- In batches, lightly brown the eggplant slices on both sides, 2 to
3 minutes per side.
- Set aside.
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To make the meat filling: |
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- Heat the 3 tbs of oil
- Place the oil in a large skillet over medium heat.
- Add the onion and garlic and saute until soft and translucent, 5
to 10 minutes.
- Add the meat and cook, stirring frequently until the meat loses
its red color, about 5 minutes.
- Drain off the excess fat
- Remove from the heat and stir in the eggs, parsley, salt and
pepper.
- Arrange alternative layers of the eggplant and meat in the
prepared dish, beginning and ending with the eggplant.
- Bake until golden brown and heated through about 45 minutes.
- Let the casserole stand for 10 minutes before slicing.
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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