Eggplant Matzo Mina

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Intermediate
Jump To Recipe Print Recipe
A comforting vegan casserole layering tender eggplant, savory tomato sauce, and softened matzo with melted cheese.
Eggplant Matzo Mina recipe image

Eggplant Matzo Mina is a hearty, plant-based casserole that blends Middle Eastern flavors with comforting textures. Tender slices of broiled eggplant are layered with a rich, simmered tomato sauce infused with garlic, onion, and fresh herbs. The dish uses softened matzo strips as a noodle substitute, adding a unique chewiness and absorbing the flavorful sauce. Topped with melted soy cheese, it bakes until bubbly and golden. This dish is perfect for cozy weeknight dinners, potlucks, or vegetarian gatherings. It’s satisfying, aromatic, and deeply flavorful, offering a creative twist on traditional eggplant dishes. Easy to prepare with pantry staples, itâÂÂs a recipe that brings warmth and satisfaction to the table.

Eggplant Matzo Mina recipe image
Print Recipe

Eggplant Matzo Mina

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 260.6

Description

Eggplant Matzo Mina is a hearty, plant-based casserole that blends Middle Eastern flavors with comforting textures. Tender slices of broiled eggplant are layered with a rich, simmered tomato sauce infused with garlic, onion, and fresh herbs. The dish uses softened matzo strips as a noodle substitute, adding a unique chewiness and absorbing the flavorful sauce. Topped with melted soy cheese, it bakes until bubbly and golden. This dish is perfect for cozy weeknight dinners, potlucks, or vegetarian gatherings. It&# 226;ÂÂs satisfying, aromatic, and deeply flavorful, offering a creative twist on traditional eggplant dishes. Easy to prepare with pantry staples, itâÂÂs a recipe that brings warmth and satisfaction to the table.

Ingredients

Directions

  1. Preheat the broiler. Cut eggplants into 1/2 inch slices and peel if desired. Brush lightly with oil and broil on each side until tender.
  2. Heat olive oil in a deep pot over medium heat. Add finely chopped onion and minced garlic cloves, sautéing until golden and fragrant.
  3. Stir in tomato sauce, drained tomatoes, chopped fresh parsley, oregano, basil, paprika, salt, and pepper. Bring to a simmer and cook covered over low heat for 15 minutes.
  4. Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water and place matzo strips in for 2 to 3 minutes until pliable but not mushy. Remove carefully to a plate.
  5. Preheat oven to 350ðF (177ðC). Lightly oil a large, shallow casserole dish. Layer as follows: a thin layer of sauce, a layer of eggplant, a layer of matzo, and a layer of shredded mozzarella-style soy cheese. Repeat layers.
  6. Bake for 35 to 40 minutes, until cheese shows some brown spots and the dish is bubbly. Let rest briefly before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 260.6kcal
% Daily Value *
Total Fat 10.2g16%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 1812.5mg76%
Total Carbohydrate 39.2g14%
Dietary Fiber 11.8g48%
Sugars 25.0g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, matzo, mina, casserole, vegan, vegetarian, middle-eastern, tomato sauce, garlic, onion, broiled, layered, herbs, parsley, oregano, soy cheese, comfort food, plant-based, meal prep, weeknight dinner
Recipe Card powered by WP Delicious