Mafroum - fried stuffed veggies in a spicy tomato sauce

Mafroum is a sephardic dish that originated in Tunisia, it is comforting and filling and goes great with couscous. It is traditionally made with potatoes but I did a combination of potatoes, eggplant, zucchini and a few onions. You can use whatever vegetables you like.

Patties:
1-2 pound ground beef
2 eggs
1 bundle of parsley chopped
Large onion, peeled chopped
salt and pepper
Oil for frying
Matzo meal or breadcrumbs or panko

Coating the patties:
Flour
4 eggs (at least)
1 small tomato paste
Salt and pepper

the rest:
5-6 potatoes
1 large eggplant
1 onion
a few zucchinis

Sauce:
can of tomato paste
celery
salt pepper
oil (from fry pan)
jalapeño

Wash and dry the veggies and the slice them into a V...you can slice about 3 cm thick then slice them in down the middle leaving the end attached to form little pockets.

Mix everything under the meat ingredients together and stuff into the vegetables as in the picture above, coat them with flour then dip in the egg tomato paste mixture and fry until golden.

In a large pot make the sauce by mixing all of the ingredients together and let boil. Once that is ready, put the fried vegetables in the pot or in a baking dish with the sauce (covered) and place in the oven for about an hour on 350. Uncover it for the last 20 minutes so it can get golden and then garnish with celery leaves or parsley.

Eggplant with herbs

I made this Friday night and it was delicious,it finished in 3 seconds and best part, its NOT fried!!

You'll need:

2 eggplants cut into wedges

a handful of parsley- finely chopped

3 tbsp of white wine or cider vinegar

3 tbsp lemon juice

2 tbsp olive oil

kosher salt and black pepper

olive oil (about 1/3 cup)

Slice the eggplant into wedges and place on a nonstick tray. Generously brush with olive oil so that all sides are coated evenly. Sprinkle with salt and broil on high for about 15 minutes or until golden brown. Flip over if necessary and brown the other side for an additional 10 minutes or so. remove and let cool.

In a small bowl or cup mix all the other ingredients and set aside. Just before serving plate the eggplants and drizzle the herb sauce over them.