Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
Falafel
Fish
Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Kosher Recipes --> To your Health --> Kosher Vegetable Meals

Greek Eggplant Casserole
Recipe Ingredients:
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup pine nuts
  • 1/2 pound lean ground meat, such as lamb or beef
  • 1 small onion, grated
  • 3/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon tomato paste
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly round black pepper
  • 12 elongated eggplants, about 4 inches long, or several large ones
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 bay leaf
  • 4 cloves garlic, minced
  • 2 teaspoons finely minced green chili, or more, to taste
  • 1 small green bell pepper, minced
  • 2 teaspoons tomato paste, dissolved in 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1-2 ripe tomatoes, seeded and thinly sliced
  • 2 tablespoons chopped parsley

First make the filling: Brown pine nuts in oil and remove to drain. Add the meat and grated onion and cook to brown. Add 2 tablespoons water and increase the heat to medium and sauté 2 minutes longer. add the spices, tomato paste, parsley, salt and pepper.

Allow to cool.................................

Remove several strips of peel, 1/2 inch wide, from eggplants, lengthwise. Heat the 2 tablespoons oil over medium heat and place in the eggplants. Cover tightly and cook until the flesh is golden brown on all sides and all parts of it are tender, about 12 minutes. Cool on racks.

Discard any oil in the pan, and add 1 tablespoon oil, the chopped onion, bay leaf, garlic, chili, and bell pepper. Cook 5 minutes, stirring. Add the tomato paste and water and cook 1 minute longer. Season with salt, pepper, and sugar. Press open each of the eggplants and spread equal amounts of the meat filling into each cavity.

Preheat the oven to 375 degrees. Line a 12 inch ovenproof serving dish with the vegetable sauce. Arrange the eggplants on top, with a layer of tomato slices over all.

Cover with foil and bake for 45 minutes. Uncover and bake 15 minute longer. Serve warm with a sprinkling of the chopped parsley.

 

Casseroles -- Greece -- Meat Dishes -- Vegetable Dishes

 
 
 
 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods