This recipe, widely used in Israel, is good in summer, far from the heavy Shabbat meals like Dafinah; it can be eaten on Saturday at lunchtime with a good green salad accompanied by cherry tomatoes.
Ingredients :
4 potatoes
3 seedless eggplants
650g of minced meat
2 eggs
Two tablespoons of matzo meal
Half a can of tomato paste
Salt, pepper, sugar
Half a bunch of fresh coriander
Olive oil
Laurel
Preparation
Cut the potatoes and eggplants into 1 cm slices. Set aside.
Prepare the meat filling: Mix minced meat, salt, pepper, eggs, matzo meal. .
Take a slice of potato, add a centimeter of minced meat and add the second slice of apple.
Do the same with the eggplants.
Dip the stuffed items first in egg and then in matzo meal, fry and drain.
Meanwhile, prepare the sauce: in a container, pour the tomato paste, half a teaspoon of salt and pepper, a tablespoon of sugar, three glasses of water, a bay leaf, a quarter glass of olive oil and mix.
Place your fried stuffed vegetables at the bottom of a dish and then pour over the sauce and bake in the oven for 35 to 45 minutes at 210 degrees.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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