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Looking for that festive, elegant dish to add to your Simchat Torah menu? Save the stuffed cabbage for next year, because Yussi’s making a shuk-inspired rolled eggplant that is a guaranteed show stopper. Joined by his wife Raizy, and with a toast of Baron Herzog, let the feast begin!
Get the recipe:
Rolled Eggplant with Beef
2 pounds ground beef
2 to 3 eggplants, sliced lengthwise
1 small onion, finely grated
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1 red bell pepper, finely chopped
1 jalapeño pepper, finely chopped (seeds removed for less heat)
2 teaspoons ground cumin, such as Pereg
2 teaspoons ground coriander, such as Pereg
2 tablespoons Haddar Brown Sugar
1 teaspoon Pereg Smoked Paprika
1 teaspoon Pereg Ground Sumac
1 teaspoon Gefen Salt
1/2 teaspoon Gefen Black Pepper
1 bottle Tuscanini Classic Marinara Sauce
1/2 cup water
Get the full recipe for Rolled Eggplant with Beef!
For more great ideas by Yussi, watch Baruch Hashem It’s Shabbos!
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I noticed your glass-insert silver kiddush cup that you use for making Kiddush (in the intro) – The best of both worlds #BierJudaica
What brand mandolin did you use? It looks wider than the ones I have which is needed to accommodate the eggplant.
HI,
This looks amazing ill try it iyh.
Just wanted to comment about putting in water in the marinara jar I’m not so sure you are allowed to do it because it was not toiveled. I asked my Dayan and he said I’m not allowed to do it.
I think everyone should ask their dayan if they are allowed to do it.
Thanks for all the shows we really appreciate it.
Hi,
Thanks so much for leaving this important comment! Yes, certainly check in with your dayan/rabbi if you have any Qs! We hope you try and enjoy this delicious recipe!
-Chana Tzirel from Kosher.com