Tag archive for "Eggplant"

Eggplant Rollups with Hashu (Meat) and Rice Filling

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Eggplant Rollups with Hashu (Meat) and Rice Filling

2 Comments 05 May 2013


hashu meat, syrian style,

hashu, veal stuffing,meat stuffing, stuffing for vegetables,

Way back in the days when my grandparents resided in Syria, there was no such thing as  a huge slab of meat for the entire family,  so the women had to stretch a pound of meat by grinding and mixing it with short grain rice (faster cooking time), salt, allspice, and cinnamon.  They would stuff this “hashu” filling into the  vegetables that were bought in the local souk in the city. Of course the vegetables were laboriously  scooped upon arrival home. Fruits, vegetables and poultry from the Aleppo region were know to be organic and  extra tasty, and the former residents will passionately attest to it. I will never forget the pride of one of the women that we interviewed for the Sephardic Heritage Museum project when she said, “You haven’t even tasted a CHERRY until you’ve tasted one from Aleppo!” Fortunately, our grandparents brought the memories of the flavors of their native land, and adapted them to our American menu. I’m not actually sure if they made eggplant rollups back in Syria, but I’m sure that they stuffed their  baby eggplants with “hashu”. For a more detailed post on how to make hashu click HERE.

I really enjoy making eggplant rollups for the holidays when one meal rolls into the next because you can just pull it out of the freezer to defrost in the morning and pop into the oven a couple of hours before serving.

If you do freeze in advance, then just remember to defrost and add a little water to the edges of the pyrex before cooking!


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Eggplant Rollups with Hashu (Meat) and Rice Filling

Eggplant Rollups with Hashu (Meat) and Rice Filling


  • 1-2 lbs chop meat
  • 1/3 cup short grain rice(per lb of chop meat)
  • 1 tbsp salt
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 1/2 cup water
  • 1 can of tomato sauce
  • garlic salt
  • oregano
  • 2 uniform long eggplants/sliced into long thin slices


  1. Brush each eggplant slice with safflower oil and place on a baking tray.
  2. Bake at 350 degrees for 15-20 minutes
  3. Hashu meat filling:
  4. Mix chop meat, rice, spices and water together with cooking gloves till consistency of wet play dough.
  5. Take each long slice of eggplact and place 2-3 tablespoons of meat at the edge.
  6. Roll up each eggplant slice into a finger sized rollup and place on a pyrex one by one.
  7. Pour a can of tomato sauce over the legnth of each row of rollups.
  8. Sprinkle with garlic salt and oregano.
  9. Bake at 350 for an hour or more (cover for and hour- then uncover for about 20 minutes) till bubbly.
  10. Lefortover "hashu" can be made into torpedo shaped balls and frozen on a cookie sheet for later use.
  11. Can be thrown on top of chicken or any roast, or cholent before cooking.


May be frozen in advance. Make sure to defrost before cooking- add some water to the edges before cooking.


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Sicilian Eggplant Meat Rollups for the Jewish Holidays

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah roast , lamb, and brisket recipes

Sicilian Eggplant Meat Rollups for the Jewish Holidays

No Comments 24 August 2012

Use Eggplants to create Sicilian Eggplant - Chopped Meat Casserole

by Vivien Hidary

Sicilian eggplants are sweeter and creamier than any other variety of eggplant. My friend Vivien, a gourmet cook, makes sure that this stuffed eggplant dish is on most of her Jewish holiday menus because its a family favorite! It can be prepared in advance, frozen, and baked before serving.

How to Create this Kosher Dish:

- Peel and slice about 4 sicilian eggplants and place on a tray sprayed with Pam.

- Brush a little olive oil on top of the slices.

- Bake on  350 degrees for approximately 20 minutes.

- Meanwhile, mix equal parts of chopped meat and cooked rice with allspice and salt to make filling.

- When eggplant is done roll each slice around a small mound of filling.

- Arrange in a roaster or Pyrex in rows. Cover with a mixture of water, salt (or chicken consommé) allspice and a drizzle of oil.

- Bake at 350.Bake covered. .

These eggplants are soft and the perfect comfort food . You can also bake them whole and eat with a spoon! Enjoy!

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Grilled Eggplant with Feta, Mint, and Chili

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Grilled Eggplant with Feta, Mint, and Chili

2 Comments 27 March 2012


Besides being an amazing artist, my friend Rina is a gourmet cook who is always whipping up fantastic meals with her mom Barbara Azizo in their seaside home by the shore. Last Shabbat,  I decided to pop in on Rina and Barbara  as I was going on my daily walk/jog to the boardwalk. Fresh fruits and vegetables lined their kitchen counter.  Rina didn’t skip a beat as she prepared one main dish after another. One item that really looked spectacular was her grilled eggplant (grilled before Shabbat) that she was rolling with a delectable feta mixture.

When I snuck a taste of Rina’s rolled eggplant with feta, I knew that I had to get the recipe for my hostesses.

 Enjoy, and please follow Rina’s Facebook page, Project Face as she pledges to  recreate her “face” 365 a year! WOW!!! Keep up the great work, Rina!  Marlene


Nigella Lawson’s Grilled Eggplant with Feta, Mint and Chili
Kosher Ingredients:

  • 2 large eggplants, cut thinly lengthwise into 10 slices each
  •   to equal 20 slices
  • 4 tablespoons olive oil
  • 8-9 oz. kosher feta cheese
  • 1 large red chilli pepper, finely chopped
  • large bunch fresh mint, finely chopped
  • juice of 1 lemon
  • black pepper

Directions for this kosher recipe:

  1. Preheat grill
  2. Brush both sides of eggplant slices with oil
  3. Grill the slices for 2 minutes on each side
  4. Crumble the feta into a bowl
  5. Stir in chili, mint, lemon juice, and pepper
  6. Pile end third of each eggplant slice with heaping teaspoon of feta mixture
  7. Roll up to form a soft, stuffed bundle
  8. Place seam side down on a plate
  9. Sprinkle with chopped mint


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Maggie’s Healthy Spicy Pareve Stuffed Eggplant or Peppers- Secret Syrian Recipe!

kosher main dish recipes, kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes

Maggie’s Healthy Spicy Pareve Stuffed Eggplant or Peppers- Secret Syrian Recipe!

1 Comment 25 October 2011

Maggie Bawabeh is an authentic Syrian Jewish cook, and I know that when she gives me one of her secret Syrian recipes, then it’s definitely a great one!! Mechshi is a Syrian term used for any stuffed vegetable. Squash, eggplant tomatoes, Spanish onions are frequently stuffed with a rice and meat mixture that is called “hashu”. I especially love how Maggie transformed this traditionally heavy meaty side dish into a whole grain, pareve and healthy recipe that we can add to any holiday or weeknight meal. Thanks Maggie  for this healthy vegetarian and delicious recipe!!!  Marlene

Maggie’s Healthy Spicy Vegetarian Stuffed Eggplant or Peppers Recipe:

“Hi Marlene,I have a great recipe for spicy parve mechsi. Everyone loves it! You can omit the hot pepper spice if you company doesn’t like spicy. It looks like a meat dish but you can serve with parve or even dairy. You can use small(but not the mini purple ones)eggplant or Italian bell peppers. First slice off the end of the pepper and scoop out the seeds and white pith. For the eggplants, slice off the tip and using a corer scoop out the inside with a grapefruit spoon leaving about 1/8 inch all around being careful not to pierce the shell. Place eggplant pulp aside in a plastic bag in the freezer for future use. Sprinkle shell inside and out lightly with salt, set inside a colander for about half hour to soften. For the stuffing: (Depending on the amount of peppers,or eggplants:)

  • 1 cup burghol fine, or coarse, rinsed well.
  • 1 tbs parsley flakes
  • 1 can of chickpeas
  • 1 jalapeno pepper finely chopped
  • 2 tomatoes finely chopped,
  • 1 red pepper cut small
  • 1 big onion diced+sauted till it’s pink,
  • 1/2 tsp mint flakes
  • 1/4 c fresh lemon juice

Mix all ingredients well and stuff the scooped vegetables with this mixture. (may be frozen on a tray at this point) Put 4 tbs olive oil in a pot, Place the stuffed mechshi and saute on both sides covered. For the sauce- add:

  • 1 can of tomato sauce
  • 4 crushed cloves of garlic
  • 1 tsp of mint hot pepper flakes to taste
  • 1/2 a cup of lemon juice+salt.
  1. Add to a saucepan and let boil. The sauce should be spicy and lemony.
  2. At this point you can either add the sauce to the stuffed vegetables in the pot,or transfer to a pyrex.
  3. Personally I cook the peppers in the oven and the eggplant on the stove.The sauce needs water to cover the mehshi,so it depends on the size of the pot or the pyrex
  4. Reduce to simmer for 2-3 hrs or till mechsi is cooked well.The eggplant needs longer  cooking time  than the peppers.

image via http://www.wizardrecipes.com/recipes/stuffed+peppers.html

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Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, shavuot recipes and ideas

Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

2 Comments 06 September 2011

This recipe for Syrian stuffed eggplant skins, chicken, and eggplant is a favorite of mine, and there is never a piece of eggplant or chicken left in the tin by the Monday night after Shabbat.  Its perfect for a large crowd because you can fit so many chicken pieces,specha,and baked eggplant slices in one large roasting pan. Just by looking at these pictures I can really almost smell the succulent eggplant roasting with the spiced chicken!!! I’m really not kidding!!
I’m sure that many Syrian Jewish housewives have their own technique for making this Shabbat dish. Please comment below if you have a different variation!
  • 3 packs of dried eggplant skins available at most Syrian markets here in Brooklyn, NY.
Ingredients for this kosher recipe:
  • 2 lbs of chop meat. mixed with allspice, cinnamon, salt, 2/3 cup arborio rice, and 1/2 cup water.
  • 2 packs of chicken cut into 8 or 10. (The chicken tastes better with the skin on but honestly, I hate cleaning chickens so I tell the butcher to remove the skin for me.)
  • 2 eggplants sliced (white eggplants are sweeter)
Open up the little packs of dried eggplant and place in a pot with water. Boil 2-3 minutes to soften.
Make the hashu (filling) mixture above: 2 pounds lean chop meat mixed with 2/3 cup of arborio rice, mixed with a small palmful each of allspice, salt, and cinnamon. Add 1/4 to 1/2 cup of water and mix very, very well. (I use kitchen gloves)
Stuff each eggplant pocket with the hashu filling.If you have extra meat you can make “hashu balls” into torpedo shapes and freeze for a later date to throw into any chicken or “peas and hashu” recipe.
  1. Place sliced eggplants on a parchment lined sheet pan and brush lightly with safflower oil.
  2. Bake for 25 minutes until similar to the picture above.
  3. Pour oil  0nto bottom of  a large roaster to coat.
  4. Place chicken pieces into pan.
  5. Sprinkle some garlic salt, salt, paprika, and allspice on top of chicken.
  6. Layer with eggplant slices.
  7. Top with stuffed specha (dried eggplant skins). You can place some more eggplant slices on top of  specha.
  8. Drizzle with more safflower oil.
  9. Drizzle about 3/4 cup of water around edge of ingredients in the roaster to ensure it doesnt dry out. If you are using chicken without skin, then add some extra water.
  10. Bake at 350 degrees for A VERY LONG TIME!. (about 3-4 hours maybe more!) Keep checking until chicken is roasted and the specha is nice and dried and eggplant is melted over the chicken. If it seems watery, you may uncover and roast for an extra half hour. Enjoy and let me know how your chicken with specha comes out!!!

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Hot Pink and Turquoise Shabbat Table Inspiration

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Hot Pink and Turquoise Shabbat Table Inspiration

5 Comments 19 June 2011

Thank you Susan for sharing your Shabbat and Shavuot table settings with us! Your hot pink peonies and  pops of color make me very happy!!  The subtle hints of green that peek through your vases add another shade of color into the mix. Pier One placemats are the perfect base for your centerpieces! Keep sending your pics!!! Thanks again- Marlene

“Hi Marlene!
Just a note to tell you that I love your website. My name is Susan Lerner and I live in Jamaica Estates, NY. I am very good friends with Vered Shamosh and she is the one who told me about your beautiful website. Thought I would share some pictures of my Shavuot and  Shabbat tables. Great finds all from Pier One and Homegoods!!!
All the best and continued success,
Shabbat Shalom,


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Pareve Stuffed Artichokes with Eggplant (Medias)

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Pareve Stuffed Artichokes with Eggplant (Medias)

6 Comments 01 June 2011

Photo permission of Bridget Ben Dayan

Hi -I really enjoy your website and I have a delicious and easy recipe for a new twist on medias (stuffed artichoke). When I’m in a health conscience mood i bake, other times I sauté. They are really delicious and deceiving, they look like meat every time I make it, I’m asked for the recipe.” Bridget Ben-Dayan

Ingredients for this Kosher Recipe:

  • 1 medium eggplant – peeled & chopped
  • 1 box of baby bella mushrooms – chopped
  • 1/3 c. flavored breadcrumbs
  • olive oil to saute
  • salt to taste
  • 1 pkg frozen artichoke hearts (10-12 pcs)
  • 3 cups of boiling water
  • 1/4 c. fresh lemon juice
  • 1/4 c. flavored breadcrumbs
  1. Preheat oven to 350 degrees.
  2. Place frozen artichoke bottoms in a bowl and cover with boiling water,
  3. Add lemon juice to the water.  Leave the artichokes in water until tender.
  4. Saute chopped eggplant in saucepan
  5. When almost soft add in chopped mushrooms and continue to saute until soft.
  6. Puree mixture with hand held mixer, add in breadcrumbs and salt to taste.
  7. Spoon mixture into the artichoke bottoms. (If you find that your mixture is too loose, add more breadcrumbs.)
  8. Fill a small bowl with approx 1/4 c of  breadcrumbs.  Dip filled artichoke, mixture side down into the bowl with breadcrumbs.  Then place artichoke, mixture side down onto greased tray, use oil not spray to insure the desired texture to the top of the artichoke.  Repeat for all of the artichokes, then bake for 15 minutes at 350 degrees.

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Baba Ghanooj Trio Dip for the Super Bowl

kosher appetizer recipes, kosher recipes

Baba Ghanooj Trio Dip for the Super Bowl

1 Comment 01 December 2010

“Hi Marlene, With the Superbowl coming up I was thinking of a different dip that I could serve, that would be tasty and also healthier……I came up with a Baba Ghanooj Trio….traditional baba ghanooj, roasted red pepper baba ghanooj and kalamata olive baba ghanooj served with Za’atar pita toasts….the colors look so pretty when served together!”

Thank you Joy Betesh for this great recipe!

Serves 6-8

Baba Ghanooj Trio:

  • 3 medium eggplants
  • 3 tablespoons tahini paste
  • 3 cloves garlic crushed
  • 3 teaspoons cumin
  • 3 teaspoons salt
  • 1/2 cup fresh lemon juice
  • 1/4 cup parsley chopped
  • 1 red pepper roasted, peeled and pureed
  • 1/2 cup kalamata olives pureed with 2 tablespoons of olive juice

Directions for this Kosher Recipe

  1. Double wrap the eggplants in aluminum foil and roast on the stove top directly over low-med. flame till skin is blistered and eggplant is soft.
  2. Slice eggplants in half lengthwise and scoop out insides….. discarding the skin.
  3. Place the eggplants in a bowl and mash with a fork. Add the tahini, garlic, cumin, salt, lemon juice, parsley to eggplants and mix all the ingredients together.
  4. Transfer mixture to a food processor or blender and process for 1-2 minutes. Eggplant mixture should be creamy.
  5. Divide the eggplant mixture into 3 portions….leaving one portion as is and then mix the roasted pepper puree into another portion and the olive puree into the last portion. Taste and adjust seasonings.
  6. Spoon the Baba Ghanooj onto a plate in a circle, starting with the plain, then adding the red pepper Baba Ghanooj and ending with the olive Baba Ghanooj in the center. Garnish with parsley and Za’atar pita toasts.

Za’atar Pita Toasts:

  • 3 Pita Breads
  • 2 tablespoons Za’atar Spice
  • 2 tablespoons Olive Oil

Open the pita breads and cut each round into 8 triangles. Place on a baking tray and sprinkle with the za’atar spice and drizzle with the olive oil. Bake in a 300* oven for 10 minutes or till golden browned.

Joy Betesh

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