This recipe is modified from my mom’s recipe, one of our family’s favourites! This is a Sunday dinner kind of dish, the recipe is a bit lengthy and takes some work, but it’s well worth it. Definitely a recipe for those who really enjoy cooking!
Makes one large casserole (feeds 8-10) or two small ones (feeds 4-5 each).
Eggplant and meat base
2 medium eggplants, cubed
2 tbsp olive oil
Salt and pepper to taste
1 tsp olive/coconut oil
3 medium onions, chopped
5 large beefsteak tomatoes, large cubed
5 garlic cloves, minced
2-3 cups chicken broth
Paprika, cayenne, sea salt and freshly ground black pepper, to taste
A splash of apple cider vinegar
2 pounds lean ground chicken or turkey
“Cream” sauce
3 large garlic cloves, roasted and mashed
2 cups parsnips (or other root vegetable of choice), cooked and puréed
1 cup chicken broth
1-2 cups heavy coconut milk (adjust amount to desired thickness)
Sea salt and freshly ground black pepper, to taste
A pinch of nutmeg
Topping
1 cup crumbled rice crackers
1 tbsp olive/coconut oil
A large handful of parsley, chopped
Sea salt and freshly ground black pepper, to taste
- Mix cubed eggplant, olive oil, salt and pepper and lay out on a cookie sheet in a single layer
- Place in a 400 F oven for 20-30 minutes until soft and starting to brown
- Remove and set aside
- Place a large skillet on medium heat and heat the olive/coconut oil
- Sautée the onions until soft and brown
Add the cubed tomatoes, minced garlic, chicken broth, and seasonings - Mix well, cover the pan, reduce the heat and let it simmer
- Let it cook until the tomatoes break down (you can mash them up with the back of a spoon) and the sauce reduces and gets thick (give it time)
- Taste, adjust seasonings and add a splash of vinegar
- When the sauce is ready, pour it into a bowl or casserole for later
- Return the skillet to the stove on medium-high heat
- Add another bit of oil
- When hot, add the ground chicken/turkey
- Break it down with a wooden spoon as it cooks, until fully cooked
- Season with salt and pepper, to taste
- When the chicken/turkey is ready, add the tomato sauce back to the skillet and cook together for a bit longer until thick and not too much extra water remains
- When this mix is ready, add in the cooked eggplant, mix well, remove from stove and set aside
- For the “cream” sauce, start by roasting the garlic (still in the skin) in a 350 F oven until soft (or you could mince the raw garlic and cook it in the sauce)
- Cook the root vegetables by roasting them whole until tender, then peel and mash them
- In a large pot on medium heat, add the mashed root vegetables and garlic, chicken broth, coconut milk and seasonings
- Reduce the heat to low, whisk occasionally and watch until it bubbles
- Taste, adjust seasonings and continue to cook it until it thickens
- In a large casserole (or two small/medium casseroles), pour the eggplant mixture first, then top with a thick layer of the “cream” sauce
- Place in a 350 F oven until warmed through and bubbling
- In a bowl, mix the rice cracker crumbs, oil, parsley and seasonings and sprinkle over the top of the casserole
- Return to the oven under the broiler for 30 seconds at a time, watch it so it doesn’t burn, remove when brown
- Serve and enjoy, bon appétit!!
ClaireGirgis 