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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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ADATTO’S
TURKISH EGGPLANT & MEAT CASSEROLE
| INGREDIENTS: |
- 2 medium eggplants (about 1˝ lb. each) peeled and cut crosswise into ˝ inch thick.
- Approximately 2 Tbs. Kosher salt.
- Olive oil for frying
MEAT FILLING:
- 1 medium yellow onion, chopped (about ˝ cup)
- 3 Tbs. olive “MONTOVA”
- 1 clove garlic, minced
- 1 lb. ground beef or lamb
- 2 large eggs, lightly beaten
- ˝ cup chopped fresh parsley
- Approximately 1 tsp. salt
- ground black pepper to taste
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| INSTRUCTIONS: |
- Preheat oven to 350° F.
- Place the eggplant in a colander.
- Sprinkle with the kosher salt and let stand for 1 hour.
- Rinse the eggplant slices with water and press between several layers of paper towels until it feels firm.
- Grease a 13" x 9" baking dish.
- Heat a thin layer of oil in a large skillet over medium heat.
- In batches, lightly brown the eggplant slices on both sides, 2 to 3 minutes per side.
- Set aside.
- To make the meat filling
- Heat the 3 Tbs. of oil.
- Place the oil in a large skillet over medium heat.
- Add the onion and garlic and sauté until soft and translucent, 5 to 10 minutes.
- Add the meat and cook, stirring frequently until the meat loses its red color, about 5 minutes.
- Drain off the excess fat.
- Remove from the heat and stir in the eggs, parsley, salt and pepper.
- Arrange alternate layers of the eggplant and meat in the prepared dish, beginning and ending with the eggplant.
- Bake until golden brown and heated through about 45 minutes.
- Let the casserole stand for10 minutes before slicing.
- ENJOY!!!!
KOSHER
& HAPPY
PASSOVER
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| Source: Rabbi
Alan Ira Silver |
!בתיאבון |
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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