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Lior Lev Sercarz
2 medium eggplants, thinly sliced lengthwise
2 bunches Swiss chard, washed and chopped
1 medium onion, peeled and chopped
1 1/2 cups tomato sauce
1 pound ground beef
1/2 cup crumbled feta (optional)
Season the eggplant slices with the Ararat spice, salt and olive oil and set aside.
Heat some olive oil in a pan add the chard and onions and season with salt. Cook over medium heat for about 10 minutes. Set aside to cool down.
Mix the ground beef with the Baharat spice and salt.
Coat a 9 inch round baking dish with some olive oil. Blot the eggplant slices dry and layer to cover the bottom and sides of the dish (see image). Place 1/3 of the beef in the bottom and top with 1/3 of the tomato sauce plus 1/3 of the cooked chard and onions. Sprinkle some of the feta on top (if using). Layer with some eggplant slices to cover. Repeat to form layers like this: eggplant - beef - tomato - chard/onion - feta (if using)
Make sure the top layer is eggplant slices.
Bake at 350 degrees for about 45 minutes. Allow to cool and then flip out onto a plate or serving platter. Enjoy!
Try lamb instead of beef
Replace the meat with cooked rice or farro
Food photo and recipe © Lior Lev Sercarz