By: Robin Kurss

This week, as we celebrate Yom Ha’atzmaut (Israel’s Independence Day), I wanted to share a recipe for one of my favorite Israeli dishes…

Serves 4

INGREDIENTS:
• 2 large eggplants
• 2 tsp salt
Filling:
• 1 lb ground beef or turkey
• 2 onions, finely chopped
• 4 cloves garlic, grated
• ¼ c parsley, chopped
• ¼ c fresh mint, chopped
• 2 t salt
• 1 Tbsp oil
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 2 Tbsp tomato paste
• ½ c crushed tomatoes
• ¼ c pine nuts, toasted
• 1 c tomato sauce

DIRECTIONS:

1. Preheat oven to 400 degrees. Cut each eggplant in half lengthwise. Score the cut sides of the eggplant and salt. Arrange, cut side down on a parchment lined baking sheet and bake for 20 minutes. Scoop flesh into a bowl and mash. Save the 4 sides for the “boats”.
2. In a bowl, combine the meat, ½ of the onion and ½ of the garlic, herbs and salt. Set aside.
3. Heat oil in skillet. Add peppers and a pinch of salt. Cook for 5 minutes. Add the rest of the onion and garlic and cook another 10 minutes. Add the meat mix and cook 5 minutes. Add the tomato paste and crushed tomatoes. Mix well. Cook until the meat is cooked through, and the tomatoes are cooked down a little. Remove from heat and add eggplant flesh.
4. Spoon the filling into the 4 eggplant halves Sprinkle with the pine nuts. Pour the tomato sauce into a baking dish. 
5. Place the eggplants on top and bake for 10 minutes.