Ground meat fried in oil until crumbly, mixed with roasted eggplant, onion, eggs, pepper and matzah meal, baked on a layer of eggplant slices with matzah meal below and on top, until the bottom is deep golden. Here based on the recipe itself, with no verified source.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Heat the oil in a pan and fry the meat in it, breaking it up, until it changes texture and is well crumbled.
StoveFrying panWooden spoon
3
Roast the eggplants.
4
Slice the extra eggplants.
KnifeCutting board
5
In a bowl, mix the fried meat with the eggplants, onion, eggs and black pepper and some of the matzo meal, until evenly combined.
Bowl
6
Arrange the eggplant slices in the bottom of the pan, sprinkle a little of the matzo meal over them and pour the meat and eggplant mixture on top.
Baking pan
7
Spread the mixture flat and sprinkle the rest of the matzo meal on top.
8
Bake 40 minutes, until the bottom of the pie is deep golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
584calories
31 gprotein
20 gcarbs
38 gfat
● protein 23%● carbs 14%● fat 63%
Per serving (583 g), of 4 servings
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Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Matzo meal: measured in cup in this recipe: 1 cup = 120 g · 392 kcal per 100 g · More about Matzo meal →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Oil →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Wooden spoon· Also works: Silicone spatula (None) · Spoon / teaspoon (regular) (a regular spoon gets hot)
By the steps, as the recipe is built now: another version or addition can change the list.
