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Greek dish that made it's way to Israel via Turkish immigrants.

Serves: 4-6

Prep Time:
Cook Time:
Total Time:

Sephardic Meat Entree

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1 lb. ground lamb
2 medium-large eggplants
4 eggs, slightly beaten
3 onions, chopped
2 tbs. flour
2 cups water or vegetable stock
1/2 cup tomato paste mixed with 1/4 cup water
2 cloves garlic, crushed or cut into small pieces
1 tbs. corn starch
2 tbs. oil
1 tsp. salt


  1. Cut eggplants (unpeeled) into rings, sprinkle with salt and let stand for one hour, then wash and pat dry and set aside.
  2. Sauté onions in one tbs. oil until soft.
  3. Add garlic and meat and continue to sauté until lightly browned.
  4. Remove from heat and add tomato paste/water mixture. Set aside.
  5. Sprinkle flour on eggplant slices and fry in one tbs. oil until brown.
  6. Layer fried eggplant slices in a casserole dish with meat mixture. Repeat layering until full.
  7. Bake for 40 minutes at 325 degrees (F)
  8. Mix corn starch in stock/water, add eggs and pour on top of meat mixture.
  9. Return to oven and continue baking until gravy begins to be absorbed. Serve hot.

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