Yields: 10 servings
Ingredients:
- 24 plum tomatoes
- 2 Tb olive or vegetable oil
- 1 medium onion, minced
- 1 Tb salt
- 2 large eggplants, peeled and sliced ¼” lengthwise
- 2 tsp salt
- 3 Tb olive or vegetable oil
- 4 lbs ground beef
- 1 large onion, minced and sautéed, if desired
- 8 eggs, whole
- 1 Tb salt
Method:
- Bring a large pot of water to a boil. Remove the stem from the tomatoes and using a sharp paring knife, score the bottoms with an x. Blanch the tomatoes for about 10seconds, until the skin begins to fall off. Remove immediately and place in a bowl of ice water to stop the cooking.
- Chop the tomatoes fine. Heat a large heavy bottomed pot over medium high heat with 2 Tb oil. Add onions and cook until they begin to soften. Add tomatoes and season with salt. Bring to a boil and cover. Cook over low heat for 1 ½ hours, stirring occasionally.
- Place eggplant on a parchment lined baking sheet. Brush with oil and season with salt. Bake in a 400° oven for about 15 minutes, until soft.
- In a large bowl combine remaining ingredients. Work together using your hands until the meat mixture thickens and the egg is incorporated into it, about 3 minutes.
- Place some meat filling onto a slice of eggplant and roll over. Place seam side down in a greased baking pan.
- Pour tomato sauce over rolled eggplant and bake covered in a 350° oven for 25 minutes. Uncover and bake an additional 10 minutes.
Click here to watch Chef Jack making this dish.
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