The New Yiddish Kitchen by Jennifer Robins & Jennifer Robins

Author:Jennifer Robins & Jennifer Robins
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2016-01-18T16:00:00+00:00

Preheat the oven to 400°F (205°C). Score the fleshy side of the eggplants vertically and horizontally and baste the same side with the oil. Season with sea salt and pepper and arrange them skin side up in a casserole dish. Slide the dish into the oven and bake for 20 minutes.

Meanwhile, heat a large pan over medium-high heat and add the oil. Once the oil is shimmering add the onion and beef, along with the paprika, salt, garlic, onion powder and parsley. Sauté for 8–10 minutes, or until the beef is cooked. Add the diced tomatoes and cook 5 minutes more.

In a separate saucepan, bring the sauce ingredients to a simmer over high heat, stirring occasionally. Allow the sauce to simmer for 5–8 minutes and then remove from the heat.

Once the eggplants are finished baking, remove them from the oven, flip them fleshy side up and spoon the meat mixture into them. Reduce the heat to 375°F (190°C). Use a spoon to help press the meat into the scored flesh. Cover the casserole dish with foil and return them, open-faced, to the oven for 45 minutes.

After 45 minutes has passed, remove the casserole dish from the oven, take off the foil and top the meat with the sauce, evenly distributing it among the four eggplant halves. Then, return them uncovered to the oven for 15 final minutes of cooking.

Remove the casserole dish one last time, top the eggplants with the chopped pistachios and parsley and serve hot.

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