Eggplant and Tomato Casserole (Mnazelet Betinjan) — Omayah Cooks // Syrian Recipes + Photography by Omayah Atassi

Step 1

Preheat the oven to 425 F/210 C. Make a slit on one side of each eggplant, being sure not to cut all the way through. Place the eggplant on a foil-lined baking sheet and drizzle with 2 Tbsp olive oil. Cover and roast until soft, about 40-45 minutes.

Step 2

Meanwhile, make meat stuffing. In a 12-inch skillet over high heat, cook the ground beef, breaking up constantly, until browned completely and moisture has evaporated, about 5-7 minutes. Add 7 spices, 2 tsp salt, black pepper and set aside. In the same pan over medium heat, add 1 onion and rest of olive oil. Cook, stirring frequently, until light golden, about 10-15 minutes. Add to ground beef and top with toasted pine nuts.

Step 3

Make the tomato sauce by preheating 2 tbsp of olive oil in a large pot. Add the remaining 2 chopped onion and cook, stirring occasionally, until just beginning to caramelize and turn golden, about 12-15 minutes.

Step 4

Add the fresh tomato sauce or canned puree to the pot and simmer covered for about 20 minutes, or until it no longer tastes like raw tomatoes. Adjust seasoning. If making sauce ahead of time, be sure to reheat before continuing.

Step 5

When eggplant is ready, remove from the oven and transfer to deep roasting pan. Reduce heat to 350 F/175 C. Stuff with meat stuffing through the slit and freeze is whaterver is leftover for future use. Top eggplants with warm tomato sauce, cover with foil, and place back in the oven for about 30 minutes.

Step 6

Once the sauce begins bubbling and the flavors meld together, remove from oven and uncover. Top with parsley and serve with rice or pita bread.

Step 7

Can be made up to 3 days ahead. Reheat before serving.