I love eggplant. I put it in everything, including combining it with some low-flame stewed meat to make a wonderful three-layer lasagna.
Chef Yagil’s Tips:
– The eggplant can be fried in oil or baked in the oven.
– I use a preserve of crushed tomatoes (800g), but you can also crush fresh tomatoes.
– I suggest cooling the dish in the refrigerator for one day to makes it easier to cut into serving portions.
– The meat ragout must contain adequate liquid to cook the lasagna sheets.
Ingredients for Meat Ragout:
2 lb (1 kg) ground meat
1 can crushed tomatoes
1 can tomato puree
2 large onions
1 head crushed...
Become a Member
-
Read all member content
Get exclusive in-depth reports from Israel.
-
Get exclusive in-depth reports from Israel
Connect with Israel, right from your home.
-
Lift up the voice of truth and hope
Support Jerusalem-based Zionist journalism.
Already a member? Login here.
