Melanzane Mizrahi
Serves 6
Submited by Lillian Mizrahi
About the Recipe
This recipe is from my late mother-in-law, Mireille that traveled from Cairo, to Netanya, to Rome, and finally to Los Angeles. She was a wonderful cook, and you understand when it comes to seasonings, it's a pinch of this, a pinch of that. EAT, BUBBES AND BUBBALAS, EAT!
Ingredients
- 1 pound ground lamb or beef
- 2 large eggplants
- 2 large, chopped onions
- Salt and pepper to taste
- Nutmeg to taste
- 1 small can of tomato paste
- ½ cup raisins, washed
- Pine nuts for topping
- ½ cup plus 3 tablespoons olive oil
Directions
- Peel and slice eggplant.
- Place eggplant in a colander, sprinkle with salt, cover with a plate to weigh it down. Let sit for at least 30 minutes. Remove weights, shake off excess salt.
- Put 2 tablespoons of oil in one frying pan over medium flame. Spread out eggplant, single layer, in the pan and decrease flame to LOW until eggplant is soft. Be sure the eggplant is soft.
- Place half cup of oil, then onion, ground meat, and seasonings in another frying pan. Mix and cover. Cook over low flame for 20 minutes.
- Loosen tomato paste with water. Add tomato paste to the meat pan, along with the raisins.
- Put eggplant in a casserole dish and place meat mixture on top.
- Bake for 20 minutes at 350 degrees. 8. Heat a frying pan on low heat and add 1 tablespoon of oil. Add pine nuts and cook on low heat. Add salt to taste. Add to top of dish for great flavor and enjoy!