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When I was a kid, my mother’s friend once sent over a delicious moussaka for us to sample. I had never tasted it before and ate it happily before finding out that it contained eggplant, which I was sure I hated. Lo and behold, I suddenly discovered that I didn’t! This combination of ground meat and eggplant, along with the roasted red peppers and tomato dip, all complement each other really well; really tasty and easy party fare! Yields 36-40 mini skewers
1 (1-lb./450-g.) package frozen breaded eggplant sticks
3 large red peppers, cut into 1 and 1/2-inch (4-centimeter) squares
1 tablespoon oil
2 pounds (1 kilogram) chopped meat
2 extra-large eggs
3 tablespoons Gefen Bread Crumbs
2 tablespoons Heaven & Earth Ketchup
1/2 teaspoon garlic powder
2 cups Tuscanini Crushed Tomatoes or other canned crushed tomatoes
2 cubes Gefen Frozen Basil
1 cube Gefen Frozen Garlic
2 teaspoons brown sugar
generous dash hot paprika
salt, to taste
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
In a large mixing bowl, combine meatball ingredients. Form into approximately one- and- a- half-inch (four-centimeter) balls and place on a large baking sheet.
On a separate baking sheet, place eggplant sticks and red peppers. Add oil and toss to coat. Place both pans in the oven and bake for 13 minutes.
Remove the pans from the oven. Turn over the meatballs and eggplant sticks, gently mix the peppers, and return the baking sheets to the oven for an additional five to six minutes. Remove pans from oven and allow to cool for 10 minutes.
Slice eggplant sticks in half and skewer ingredients as follows: two eggplant squares, a piece of red pepper, and a meatball.
Combine all dip ingredients in a mixing bowl and stir until ingredients are evenly distributed. Serve alongside sticks.
Food and Prop Styling by Renee Muller
Photography by Chavi Feldman
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