Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Yafa’s Beef and Eggplant Rolls

Sauce
1/4 cup olive oil
2 onions, thinly sliced
2 garlic cloves, grated or finely chopped
1 14 ounce can of tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1 large lemon, juiced

Warm olive oil in a large skillet over medium heat. Add the onion and sauté until tender.
Add the tomato sauce, salt and pepper. Lower heat and allow to simmer for 10 minutes.

Add water and lemon juice and stir well for 2 more minutes. Set aside

3 medium eggplants, thinly sliced in long strips
1 tablespoon kosher salt
1/4 cup avocado oil
2 tablespoons avocado oil
1 onion chopped
1 lb ground beef
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons potato starch
1 egg
1/4 cup chopped Italian parsley
1 tablespoon olive oil
1/2 cup pitted prunes 

Preheat oven to 450°F
Sprinkle salt over eggplant strips, place in a colander and let drain, about 20 minutes. 
Squeeze water from eggplant and pat dry with a paper towel
Brush both sides of eggplant with oil and place on a parchment lined cookie sheet
Bake for 10 minutes or until tender and slightly golden.
In a medium skillet, warm oil over medium heat and add onion. Sauté until translucent and soft. Set aside to cool.
Place ground beef in a medium bowl, then add the onions.
Add the spices, potato starch, egg, parsley and oil and mix to combine.
Roll the beef mixture into long meatballs and place on the wider side of the eggplant. Roll the eggplant over the meat filling and place in a large ovenproof dish.
Arrange prunes in between the eggplant rolls.
Pour the sauce over the eggplant rolls.
Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes.

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