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-> Recipe Collection
-> Yom Tov Dishes & Menus
strawberry cola
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Sun, May 17 2015, 12:47 pm
Wondering if any Sephardic cooks can help me. I noticed gorgeous tiny eggplants in a Syrian-Jewish supermarket and asked the produce manager what to make with them. He told me to mix ground beef with raw rice, salt and pepper. scoop out the eggplant pulp and fill the shells with the meat mixture. Thewn he advised that I cook it in a pot of water. How does that taste? Wouldn't it be better with some kind of flavorful sauce? Any suggestions?
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Lizzie4
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Sun, May 17 2015, 1:10 pm
You can also make the same filling:
Filling:
1 1/2 lb ground meat
2/3 c rice (I prefer basmati)
1/2 cup water
1 tsp allspice
kosher salt, to taste
Stuff the eggplant
and put into a crockpot with potatoes, and meatballs made of the same mixture, season heavily with allspice, cinnamon, and salt to taste. Add water to cover. This is yummy!
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strawberry cola
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Sun, May 17 2015, 6:33 pm
Thanks so much. Does this freeze well?
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MagentaYenta
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Sun, May 17 2015, 6:39 pm
Lizzie4 wrote: | http://www.busyinbrooklyn.com/tag/mechshi/
This recipe is awesome! |
Thanks so much for this recipe, it looks and sounds terrific. I'll be trying it out as soon as my eggplants are yeilding.
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zaq
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Sun, May 17 2015, 9:03 pm
How does this differ from moussaka?
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strawberry cola
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Sun, May 17 2015, 11:16 pm
does anyone know if I can cook it in advance and freeze it?
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cbg
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Sun, May 17 2015, 11:31 pm
zaq wrote: | How does this differ from moussaka? |
Totally different taste.
Make sure to salt the eggplant shells first and let it drain out the bitterness.
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