Eggplant Matzo Mina

Eggplant Matzo Mina Recipe - Delicious Vegetarian Dish

Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Eggplant Matzo Mina is a delicious and hearty dish that combines layers of eggplant, matzo, tomato sauce, and cheese. This dish is perfect for a family dinner or a special occasion, as it is both filling and flavorful.

History

The origins of Eggplant Matzo Mina can be traced back to Sephardic Jewish cuisine, where it is a traditional dish served during Passover. The word "mina" means "pie" in Ladino, and this dish is essentially a savory pie made with layers of ingredients.

Ingredients

2 medium eggplants
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
15 oz (425 g) can tomato sauce
14 oz (397 g) can tomatoes, drained and chopped
3 tbsp chopped fresh parsley
0.5 tsp oregano, basil and paprika
salt and pepper
6 matzos
1 lb (454 g) mozzarella-style soy cheese shredded

How to prepare

Preheat the broiler.
Cut the eggplants into slices that are 0.5 inches thick and peel them.
Lightly brush the eggplant slices with oil and broil them on each side until they are tender.
Heat the oil in a deep pot.
Add the onion and garlic, and sauté them until they turn golden.
Add the tomato sauce, tomatoes, parsley, and seasonings.
Bring the mixture to a simmer and cook it over low heat, covered, for 15 minutes.
Break each matzo into 3 strips.
Fill a shallow casserole dish with lightly salted water.
Place the matzo strips into the water for 2 to 3 minutes, until they become pliable but not mushy.
Carefully remove the matzo strips from the water and transfer them to a plate.
Preheat the oven to 350°F (177°C).
Lightly oil a large, shallow casserole dish and layer the ingredients as follows: a thin layer of sauce, a layer of eggplant, a layer of matzo, and a layer of cheese.
Repeat the layering process.
Bake the dish for 35 to 40 minutes, until the cheese develops some brown spots.

Variations

Add some ground meat or tofu for extra protein.
Use different types of cheese for a unique flavor profile.

Cooking Tips & Tricks

Make sure to broil the eggplant slices until they are tender but not mushy.

- Soaking the matzo strips in water helps them become pliable and easier to work with.

- Layer the ingredients evenly to ensure that each bite has a perfect balance of flavors.

Serving Suggestions

Serve Eggplant Matzo Mina with a side salad or some crusty bread for a complete meal.

Cooking Techniques

Broiling the eggplant slices helps them cook quickly and develop a nice charred flavor.

- Layering the ingredients in a casserole dish allows them to meld together and create a cohesive dish.

Ingredient Substitutions

Use regular cheese instead of soy cheese if desired.

- Substitute zucchini or squash for the eggplant for a different twist.

Make Ahead Tips

Eggplant Matzo Mina can be assembled ahead of time and refrigerated until ready to bake.

Presentation Ideas

Garnish the dish with fresh parsley or basil for a pop of color.

Pairing Recommendations

Pair Eggplant Matzo Mina with a glass of red wine or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator and reheat in the oven or microwave.

Nutrition Information

Calories per serving

Each serving of Eggplant Matzo Mina contains approximately 350 calories.

Carbohydrates

Each serving of Eggplant Matzo Mina contains approximately 30 grams of carbohydrates.

Fats

Each serving of Eggplant Matzo Mina contains approximately 15 grams of fats.

Proteins

Each serving of Eggplant Matzo Mina contains approximately 20 grams of proteins.

Vitamins and minerals

Eggplant is a good source of vitamins C, K, and B6, as well as minerals like potassium and manganese.

Alergens

This recipe contains soy cheese, which may be an allergen for some individuals.

Summary

Eggplant Matzo Mina is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Eggplant Matzo Mina is a delicious and satisfying dish that is perfect for a family dinner or a special occasion. With layers of eggplant, matzo, tomato sauce, and cheese, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Eggplant Matzo Mina. It was many years ago, when I was just a young girl living in a small village in Eastern Europe. My grandmother, who was known for her delicious and inventive recipes, had received this particular one from a friend who had recently traveled to Israel.

I was always fascinated by the way my grandmother could take simple ingredients and turn them into a culinary masterpiece. So when she showed me this new recipe, I was eager to learn how to make it myself.

The first step in making the Eggplant Matzo Mina was to roast the eggplants until they were soft and tender. My grandmother showed me how to carefully place the whole eggplants directly on an open flame, turning them frequently until the skin was charred and the flesh inside was cooked through.

As the eggplants cooled, we peeled off the blackened skin and mashed the soft insides into a smooth puree. The aroma of the roasted eggplants filled the kitchen, making my mouth water in anticipation of the final dish.

Next, we prepared the matzo sheets by soaking them in warm water until they were pliable. My grandmother explained that the matzo would absorb the flavors of the other ingredients and become soft and tender as it baked in the oven.

In a separate bowl, we mixed together a savory filling of ground beef, onions, garlic, and a blend of spices that my grandmother had collected from her travels. The mixture was fragrant and rich, promising a delicious contrast to the creamy eggplant puree.

Layer by layer, we assembled the Eggplant Matzo Mina in a baking dish. First, a sheet of soaked matzo, then a generous spread of the roasted eggplant puree, followed by a thick layer of the seasoned beef mixture. We repeated this process until the dish was filled to the brim, each layer adding its own unique flavor and texture to the final creation.

Once assembled, we carefully placed the baking dish in the oven and watched as the Eggplant Matzo Mina baked to golden perfection. The savory aroma that filled the kitchen was irresistible, and I couldn't wait to taste the dish that I had helped create.

When the timer finally dinged, my grandmother removed the dish from the oven and let it cool slightly before cutting into it. The layers of matzo, eggplant, and beef were beautifully melded together, creating a rich and satisfying meal that was both comforting and exotic.

As we sat down to eat, my grandmother shared stories of her own childhood and the recipes that she had learned from her mother and grandmother. She explained how each dish held a special place in her heart, reminding her of the flavors and aromas of her homeland.

I listened intently, savoring each bite of the Eggplant Matzo Mina and feeling grateful for the opportunity to learn from my grandmother. In that moment, I realized that cooking was more than just a practical skill – it was a way to connect with the past, to create memories, and to share love and nourishment with those around me.

As I grew older, I continued to make the Eggplant Matzo Mina for my own family, passing down the recipe and the stories that accompanied it. Each time I prepare this dish, I am reminded of my grandmother and the lessons she taught me about the power of food to bring people together and create lasting bonds.

And so, the recipe for Eggplant Matzo Mina has become not just a collection of ingredients and instructions, but a cherished piece of family history that I will always hold dear. It is a reminder of my grandmother's love, her creativity, and her dedication to preserving the traditions of our ancestors through the art of cooking. And for that, I am forever grateful.