Meat-Stuffed Eggplant
Meat-Stuffed EggplantElisa Levi /


  • 2 large eggplants
  • 1 pound ground chicken
  • 1/4 pound ground beef
  • 1/3 cup pine nuts
  • 14-ounce can of Tuscanini Crushed Tomatoes
  • 2 tablespoons Tuscanini Tomato Paste
  • 1 large onion, grated or minced
  • 5 cloves garlic, chopped
  • 1/4 cup oil (I used avocado)
  • 1 tablespoon silan
  • 1 teaspoon ras el hanout (or allspice)
  • 1 tablespoon onion soup powder (can be omitted; if you do, add more salt)
  • 1 teaspoon sweet paprika
  • 1/2 cup fresh, cleaned cilantro, chopped
  • 1 egg (can be omitted)

Start Cooking

Wash your eggplants and slice lengthwise into slices about half an inch thick.

Sprinkle a bit of salt and let sweat. After 20 minutes, pat dry.

Preheat your oven to 375 degrees Fahrenheit. On a baking sheet lined with Gefen Parchment Paper, lay down your eggplant slices and brush with olive oil. Roast in oven 25 minutes till slightly browned and eggplant is soft.

In a bowl, combine meat, chicken, egg, ras el hanout, pine nuts, salt, pepper, some crushed garlic, a bit of cilantro, half the tomato paste, and oil, and mix well.

In a deep skillet, add tomato sauce, onion, remaining garlic, remaining tomato paste, salt, and pepper. Bring to a simmer. Place a spoon of the meat mixture at one side of the eggplant and roll up the eggplant, covering the meat. Place the eggplant rolls seam-side down into your sauce.

Continue with all the meat and eggplant slices. If you have some meat left, make a few meatballs and add to the skillet. Top with some more cilantro and silan. Sprinkle paprika and onion soup mix and then cook covered 30 minutes at a medium-low simmer. Remove lid and cook a few minutes longer, letting the sauce thicken. Top with a bit of fresh cilantro and serve.

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