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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make lamb filling: | 2. Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. | 3. Add lamb and sauté, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then sauté, stirring, 1 minute. | 4. Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes and juice for sauce) and simmer, uncovered, stirring occasionally, until slightly thickened, 10 to 12 minutes. | 5. Roast eggplant and assemble pie: | 6. Preheat broiler. | 7. Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a bowl. Brush a large shallow baking pan (1/2 to 1 inch deep) generously with oil and arrange as many slices as possible in 1 layer. Broil, in batches if necessary, 5 to 7 inches from heat, turning slices over as they brown (about halfway through broiling), until tender, 12 to 15 minutes total. | 8. Put oven rack in middle position and preheat oven to 350°F | 9. Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos are slightly softened but still hold their shape, 1 to 1 1/2 minutes. Let excess water drip off and transfer matzos to paper towels or kitchen towels to drain. | 10. Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart) baking dish to nearly cover bottom. Spread 3 cups lamb filling over matzos in pan. Arrange 2 matzos side by side on top, then spread remaining filling over them. Arrange eggplant slices in 1 layer over filling (overlapping slices slightly if necessary), then arrange remaining 2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes, then remove foil and continue to bake until filling is hot, about 10 minutes more. | 11. Make tomato sauce while pie bakes: | 12. Purée remaining 2 cups chopped tomatoes with juice in a blender. Heat remaining tablespoon oil in a 10- to 12-inch skillet over moderate heat, then cook cayenne, remaining garlic, and remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil plus matzo	8	tablespoons		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
lamb	1 1/2		ground	1816.668	0.0	114.8515	146.8984
garlic clove	3		chopped	-	-	-	-
salt	2 1/2	1/2		-	-	-	-
ra el hanout spice mix	1 1/2	1/2		-	-	-	-
oregano	1	teaspoon	crumbled dried	2.65	0.6892	0.09	0.0428
mint	1	teaspoon	crumbled dried	-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cinnamon	1/4	teaspoon		-	-	-	-
tomato juice			chopped	-	-	-	-
eggplant	2		peeled cut	-	-	-	-
	6	matzos		-	-	-	-
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
sugar	3/4	teaspoon		13.7655	3.4431	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.