Ingredients
- 3 slices whole wheat bread, crusts removed and roughly torn
- 1 cup water, divided
- 2 pounds ground beef
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper, plus more to taste
- Two 1-pound eggplants (preferably with an elongated shape)
- 4 eggs
- ¼ cup vegetable oil, plus more as needed
- 1 cup tomato sauce
- 2 tablespoons tamarind concentrate*
- 1 tablespoon granulated sugar
- Crumbled feta cheese, for garnish
- Chopped parsley leaves, for garnish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Fumaça (Roasted Eggplant Dip)
jewishfoodsociety.org
Dolma (Vegetarian Stuffed Grape Leaves)
jewishfoodsociety.org
Fried Eggplant with Garlic and Cumin
jewishfoodsociety.org
Roasted Eggplant Salad
jewishfoodsociety.org
Ingriye (Roasted Eggplant With Tomatoes and Beef)
jewishfoodsociety.org
Eggplant Feta Salad
kosher.com
Dolma from Eggplant, Tomatoes and Peppers Recipe
kashevar.com
Romanian Eggplant Salad
jewishfoodsociety.org