“(My mother) is always the inspiration. I take it wherever I want to take it, but it starts with her.” —Meny Vaknin
Ingredients
- 3 large eggplants
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint, plus extra for garnish
- 2 tablespoons baharat spice blend
- Canola oil, for frying
- 2 eggs, lightly beaten
- All-purpose flour, for dredging
- 3 ½ cups Shakshuka Sauce (recipe follows) or store-bought spicy tomato sauce
- Crumbled feta cheese, for topping
- Extra-virgin olive oil, for drizzling
- 3 tablespoons olive oil
- I small yellow onion, diced
- 4 whole garlic cloves, peeled
- I large red bell pepper, seeded and diced
- 5 cumin seeds
- Salt
- I (28-ounce) can whole peeled San Marzano tomatoes
- Freshly ground black pepper
- Honey, to taste
Preparation
Cut the eggplant into 1-inch-thick slices. Create a pocket by making a deep horizontal slit halfway up the side of each slice. Set aside.
Mix the ground beef with onion, garlic, cilantro, mint and baharat. Stuff the slit in each eggplant slice with 2 or 3 tablespoons of the meat mixture.
In a heavy skillet, heat 1 inch of canola oil to 350°F
Dip each stuffed eggplant slice in egg and then dredge in flour
Working in batches, fry the eggplant until browned on both sides, about 4 to 6 minutes total; transfer to a plate that has been lined with a paper towel.
Pour the sauce into a large pot and bring to a simmer over medium-low heat. Place the eggplant slices in the sauce and let them simmer for 25 minutes or until the Ailing is cooked through. Serve topped with crumbled feta cheese, a drizzle of olive oil and the remaining fresh mint.
SHAKSHUKA SAUCE
In a large saute pan, combine the olive oil, onion, garlic, bell pepper and cumin. Season lightly with salt and turn the heat to medium. Saute until the onions are translucent, 7 to 10 minutes.
Using your hands, crush the tomatoes into the pan. Simmer gently for 20 minutes. Remove the garlic cloves, smash them with a fork and then return them to the sauce. Season to taste with salt and pepper and stir in a touch of honey to balance the acidity.
Makes 3 ½ cups
About this recipe
by Meny Vaknin, Chef/Owner Of Mishmish
