Sephardic Meat And Eggplant Lasagna: Meginah
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
910 g
Ground Turkey910 g
Ground Veal4 tbsps
Ground Cinnamon (to taste)2 medium
Onion (diced)2 large
Eggplant (peeled and diced)1 cup
SugarDirections:
1
Preheat oven to 350 degrees F
2
In a large frying pan, brown ground turkey and veal, approximately 10 minutes
3
Once brown, drain, then sprinkle 2 tablespoons of cinnamon onto mixture, and set aside
4
In another large frying pan, heat 1/4 cup olive oil and saute diced onions until browned
5
Add sliced mushrooms to onion mixture, and saute together with seasoning, pinch of salt and pepper, until cooked
6
Place cooked mixture in large bowl and set aside
7
Using the same frying pan (do not wash), add remaining 1/4 cup oil and saute with pinches of salt and pepper, diced eggplant and garlic, until soft
8
Add these ingredients to onions and mushrooms in the mixing bowl
9
Add minced parsley, salt, freshly ground pepper, and remaining 2 tablespoons of cinnamon
10
Add 2 cans of tomato sauce to vegetable mixture
11
Combine browned turkey and veal with vegetable mixture; adjust seasonings
12
Add 1/4-cup sugar or honey to taste, and set aside
13
Cover counter top with heavy-duty paper towels
14
Use 2 aluminum roasting pans, 1 for matzo-soaking process, and 1 for egg dipping process
15
Fill 1 large aluminum roasting pan halfway with almost boiling water
16
Add matzos, 1 at a time to this "bath" and soak until wet through, not falling apart, but pliable
17
Remove and lay on paper towels
18
Place more towels on top of matzos to soak up excess water, if necessary
19
Fill second large aluminum roasting pan with about 3 cartons of liquid eggs
20
(You will dip the softened matzos into egg mixture, 1 at a time as you layer
21
) Grease 2 (9-1/2 by 13 inch) glass baking dishes lightly with olive oil
22
Open remaining cans of tomato sauce, pour into mixing bowl, and set aside
23
Start layering in Pyrex baking dish
24
First with a thin amount of tomato sauce on bottom, then with 2 to 2 1/2 egg dipped matzos (these are used similarly to lasagna noodles), then with filling mixture, then several dollops of tomato sauce, continuing to repeat process until each baking dish uses 6 to 8 matzos
25
Finish with a layer of matzos brushed lightly with tomato sauce
26
(Note: each baking dish has 3 matzo layers total
27
) Bake at 350 degrees F for 40 minutes, until top is firm and golden