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Sephardic Meat and Eggplant Lasagna: Meginah Recipe

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Sephardic Meat and Eggplant Lasagna: Meginah
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Ingredients
14
Count
Nutrition
232
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large frying pan, brown ground turkey and veal, approximately 10 minutes. Once brown, drain, then sprinkle 2 tablespoons of cinnamon onto mixture, and set aside.
  3. In another large frying pan, heat 1/4 cup olive oil and saute diced onions until browned. Add sliced mushrooms to onion mixture, and saute together with seasoning, pinch of salt and pepper, until cooked. Place cooked mixture in large bowl and set aside.
  4. Using the same frying pan (do not wash), add remaining 1/4 cup oil and saute with pinches of salt and pepper, diced eggplant and garlic, until soft. Add these ingredients to onions and mushrooms in the mixing bowl. Add minced parsley, salt, freshly ground pepper, and remaining 2 tablespoons of cinnamon.
  5. Add 2 cans of tomato sauce to vegetable mixture. Combine browned turkey and veal with vegetable mixture; adjust seasonings. Add 1/4-cup sugar or honey to taste, and set aside.
  6. Cover counter top with heavy-duty paper towels. Use 2 aluminum roasting pans, 1 for matzo-soaking process, and 1 for egg dipping process.
  7. Fill 1 large aluminum roasting pan halfway with almost boiling water. Add matzos, 1 at a time to this bath and soak until wet through, not falling apart, but pliable. Remove and lay on paper towels. Place more towels on top of matzos to soak up excess water, if necessary.
  8. Fill second large aluminum roasting pan with about 3 cartons of liquid eggs. (You will dip the softened matzos into egg mixture, 1 at a time as you layer.)
  9. Grease 2 (9-1/2 by 13 inch) glass baking dishes lightly with olive oil. Open remaining cans of tomato sauce, pour into mixing bowl, and set aside.
  10. Start layering in Pyrex baking dish. First with a thin amount of tomato sauce on bottom, then with 2 to 2 1/2 egg dipped matzos (these are used similarly to lasagna noodles), then with filling mixture, then several dollops of tomato sauce, continuing to repeat process until each baking dish uses 6 to 8 matzos. Finish with a layer of matzos brushed lightly with tomato sauce. (Note: each baking dish has 3 matzo layers total.)
  11. Bake at 350 degrees F for 40 minutes, until top is firm and golden.
  12. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 231.96 Kcal (971 kJ)
Calories from fat 71.3 Kcal
% Daily Value*
Total Fat 7.92g 12%
Cholesterol 91.88mg 31%
Sodium 325.91mg 14%
Potassium 706.44mg 15%
Total Carbs 12.44g 4%
Sugars 7.14g 29%
Dietary Fiber 3.83g 15%
Protein 28.3g 57%
Vitamin C 5.4mg 9%
Iron 2.3mg 13%
Calcium 55.4mg 6%
Amount Per 100 g
Calories 84.51 Kcal (354 kJ)
Calories from fat 25.97 Kcal
% Daily Value*
Total Fat 2.89g 12%
Cholesterol 33.47mg 31%
Sodium 118.74mg 14%
Potassium 257.37mg 15%
Total Carbs 4.53g 4%
Sugars 2.6g 29%
Dietary Fiber 1.4g 15%
Protein 10.31g 57%
Vitamin C 2mg 9%
Iron 0.8mg 13%
Calcium 20.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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