It’s always a serious challenge to find a week’s worth of kosher-for-Passover recipes that won’t leave you craving chametz. These delicious dishes from local foodie Elite Jakob definitely fit the bill.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Eggplant Lasagna
Ingredients
- 3 eggplants
- 1/2 teaspoon salt
For meat mixture:
- 2 pounds ground meat (beef or turkey)
- 1 egg
- 1/2 cup chopped parsley
- 1 onion, diced small
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 teaspoon paprika
- Pepper
- 2 Tablespoons water
For sauce:
- 1 (14 ounces) can tomatoes sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- Pepper
- Pinch cinnamon
Instructions
- Slice the eggplants, top to tip, about 1/2-3/4” thick. Lay flat on a cookie sheet, sprinkle salt and bake at 425° for 20-25 minutes. Remove from the oven.
- In the meantime, combine the meat ingredients and mix with your hands until all ingredients are distributed evenly, don’t over-work it as it might make the meat tough.
- In a 9”x13” deep baking dish spread 3 tablespoons tomato sauce on the bottom, then line a few eggplant slices to cover the bottom of the dish.
- Spread half of the meat mixture evenly on the eggplant.
- Repeat: tomato sauce, eggplant, meat, tomato sauce, eggplant, and last layer of tomato sauce.
- Lastly, drizzle 2 Tablespoons olive oil, pinch of salt, and pepper.
- Cover with parchment paper and seal with foil.
- Bake at 375° for 1 hour. Remove the covers and broil for 5-10 minutes to char the top.
- Remove from the oven, let cool for a few minutes and serve.
- This can be prepared a day or two ahead of serving. It will taste even better when it is reheated a couple of days after. Reheat covered on 350° for 30 minutes.
Notes
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
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