Ingriye (Roasted Eggplant With Tomatoes and Beef)
Photographer: Armando Rafael.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving platter
Ingredients
- 5 teaspoons kosher salt, divided
- 3 medium eggplant
- 2 tablespoons olive oil, plus more for broiling
- 1 pound ground beef or veal
- 6 oz tomato paste
- ½ teaspoon ground black pepper
- ½ cup fresh mint, roughly chopped
- 3 small bell peppers, sliced into ¼-inch rings
- 1 ½ pounds tomatoes (about 3 medium), chopped or processed in a food processor
- Juice of 1 lemon
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