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  PESACH, PASSOVER RECIPES   מתכונים כשרים לפסח    
 
 
  KOSHER PESACH RECIPES  
  PASSOVER TURKISH EGGPLANT AND MEAT CASSEROLE  
     
INGREDIENTS:
 
  • 2 medium eggplants (about 1 1/2 lb. each) peeled and cut  crosswise into 1/2 inch thick
  • 2 tbs kosher salt
  • Olive oil for frying
 
MEAT FILLING:
 
  • 1 medium yellow onion, chopped (about 1/2 cup)
  • 3 tbs olive
  • 1 clove garlic, minced
  • 1 lb. ground beef or lamb
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped fresh parsley
  • 1 tsp salt
  • ground black pepper to taste
 
  INSTRUCTIONS:  
 
  1. Preheat oven to 350 degrees F.
  2. Place the eggplant in a colander
  3. Sprinkle with the kosher salt and let stand for 1 hour
  4. Rinse the eggplant slices with water and press between several layers of paper towels until it feels firm.
  5. Grease a 13" x 9" baking dish.
  6. Heat a thin layer of oil in a large skillet over medium heat.
  7. In batches, lightly brown the eggplant slices on both sides, 2 to 3 minutes per side.
  8. Set aside.
 
  To make the meat filling:  
 
  1. Heat the 3 tbs of oil
  2. Place the oil in a large skillet over medium heat.
  3. Add the onion and garlic and saute until soft and translucent, 5 to 10 minutes.
  4. Add the meat and cook, stirring frequently until the meat loses its red color, about 5 minutes.
  5. Drain off the excess fat
  6. Remove from the heat and stir in the eggs, parsley, salt and pepper.
  7. Arrange alternative layers of the eggplant and meat in the prepared dish, beginning and ending with the eggplant.
  8. Bake until golden brown and heated through about 45 minutes.
  9. Let the casserole stand for 10 minutes before slicing.
 
  Source: Rabbi Alan Ira Silver  
 

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