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Years ago, I found a recipe for cumin grilled eggplant (with feta and mint) on the @finecookingmag website. It’s my mother’s absolute favorite and she adapted it into this incredible moussaka recipe. Perfect for Passover and year round.
2 medium eggplants
4 + 3 tablespoons extra virgin olive oil such as Bartenura, divided
salt
pepper
3 tablespoons lemon juice
5 cloves garlic, divided
1 shallot, peeled and chopped
3 teaspoons cumin, divided
1 large Spanish onion, chopped
2-inch piece of ginger, peeled and minced
2 pounds minced beef or veal or lamb
1/4 cup fresh parsley, chopped
2 teaspoons smoked paprika
2 teaspoons cinnamon
1 teaspoon cayenne pepper
1 tablespoon curry powder (optional)
1/4 cup tomato purée or tomato sauce (I used Tuscanini Crushed Tomatoes)
2 eggs
1 tablespoon Gefen Potato Starch (or, year-round, flour)
Preheat oven to 450 degrees Fahrenheit.
Slice eggplant into 1/4-inch rounds. Brush lightly with oil, salt and pepper. Bake until nicely browned. Flip and bake until second side is also browned (not burnt).
Marinate in mixture of lemon juice, three tablespoons olive oil, two cloves minced garlic, shallot and one teaspoon cumin for at least an hour and up to one day.
In a large pan, sauté chopped onion, remaining garlic, and ginger over medium heat until soft.
Add meat, parsley, remaining cumin, smoked paprika, cinnamon, cayenne, curry, salt, and pepper. Cook over medium heat until meat is just cooked through. Add tomato and cook for an additional 10 minutes.
Preheat oven to 350 degrees Fahrenheit.
Spread meat mixture in a nine- x 12-inch Pyrex. Remove eggplant from marinade and spread over meat.
Beat eggs with flour or potato starch and pour mixture over eggplant.
Bake for 20 minutes covered and 15 minutes uncovered.
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