Recipe by Elisa Levi

Meat-Stuffed Eggplant

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Meat Meat
Easy Easy
6 Servings


- Tree nuts - Egg
1 Hour, 30 Minutes

Eggplant rolls stuffed with ground meat, pine nuts, and exotic spices.


Meat-Stuffed Eggplant

  • 1 tablespoon silan, such as Heaven & Earth Date Syrup

  • 1 teaspoon ras el hanout (or allspice)

  • 1 tablespoon onion soup powder (can be omitted; if you do, add more salt)

  • 1 teaspoon sweet paprika

  • 1/2 cup fresh, cleaned cilantro, chopped

  • 1 egg (can be omitted)

  • olive oil for brushing


Prepare the Meat-Stuffed Eggplant


Wash your eggplants and slice lengthwise into slices about half an inch thick.


Sprinkle a bit of salt and let sweat. After 20 minutes, pat dry.


Preheat your oven to 375 degrees Fahrenheit. On a baking sheet lined with Gefen Parchment Paper, lay down your eggplant slices and brush with olive oil. Roast in oven 25 minutes till slightly browned and eggplant is soft.


In a bowl, combine meat, chicken, egg, ras el hanout, pine nuts, salt, pepper, some crushed garlic, a bit of cilantro, half the tomato paste, and oil, and mix well.


In a deep skillet, add tomato sauce, onion, remaining garlic, remaining tomato paste, salt, and pepper. Bring to a simmer. Place a spoon of the meat mixture at one side of the eggplant and roll up the eggplant, covering the meat. Place the eggplant rolls seam-side down into your sauce.


Continue with all the meat and eggplant slices. If you have some meat left, make a few meatballs and add to the skillet. Top with some more cilantro and silan. Sprinkle paprika and onion soup mix and then cook covered 30 minutes at a medium-low simmer. Remove lid and cook a few minutes longer, letting the sauce thicken. Top with a bit of fresh cilantro and serve.

Meat-Stuffed Eggplant

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