Stuffed eggplant in tomato sauce (Mafroum) from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 247) by Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbakke on January 08, 2020

    This is not a quick recipe to make, but it was delicious. The flour/egg coating on the eggplant really holds the filling in and has a nice flavor in the finished dish. I thought the eggplant slices would be too thick, but this is probably the best preparation of eggplant I've ever had. I used a 14.5 oz can of diced tomatoes in place of the tomato.

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