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Meat
Easy
2-4 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Story time! When I made aliyah to Israel after finishing high school (on the island of Kauai), I was not an eggplant fan. I don’t remember ever tasting an eggplant in my pre-adult life. We ate lots of avocados in the islands, purple sweet potato, and yams—but not eggplant! When landing in Jerusalem, the first street food I tried was a falafel b’pita…in Meah Shearim. I was a little horrified to watch my mother adding all the things—a tongful of French fries, Israeli salad, some weird orange stuff (amba sauce), and incredibly soft oil-drenched eggplant. She basically forced that first bite on me, but after that I was hooked. When I make eggplant in my home now, which is quite often, I always remember that first pita: the smells of a new country and the tastes so different but, somehow, tasting like home.
This recipe lets the eggplant shine while managing to be a hearty, healthy, and delicious meal in one. The tangy lemon sauce adds the perfect finishing touch.
2 large eggplants
2 teaspoons salt
2 teaspoons olive oil
3 tablespoons oil
3 teaspoons Pereg Smoked Paprika
2 teaspoons cumin
1 teaspoon cinnamon
3 cloves garlic, diced or 3 cubes Gefen Frozen Garlic
1 onion, diced
1 pound chopped meat
2 tablespoons Tuscanini Tomato Paste
2 tablespoons date honey, such as Heaven & Earth
2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup parsley, checked and chopped
1/2 lemon, juiced
1 tablespoon olive oil
1 tablespoon Tuscanini Tomato Paste
1/2 tablespoon brown sugar
1/2 tablespoon water
Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.
Sweat eggplant: Slice eggplants in half and salt each half with 1/2 teaspoon salt. Let sit for 20 minutes to one hour. Dab dry with a paper towel.
Score the eggplant flesh in a crosshatch pattern, drizzle with olive oil, and place flesh side down on a baking sheet.
Bake for 25 to 30 minutes.
Meanwhile, prep filling: To a cast iron pan or large frying pan add oil and spices. Sauté until fragrant, about one minute. Add garlic and onion and cook until onions turn translucent.
Add chopped meat and season with tomato paste, date honey, salt, pepper, and parsley.
Cook until the meat is cooked through.
Add sauce ingredients to a small bowl and mix to combine. Set aside.
Stuff boats: Remove the eggplants and flip over. Arrange in a casserole dish flesh side up. The eggplants should be snug against each other. Gently mash the insides down to make room for the filling.
Stuff each eggplant with meat filling. Pour the sauce around the eggplants and a little over them. Cover tightly with foil and place back in the oven for one hour.
Garnish with chopped parsley. Serve warm. Enjoy!
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