Minna and Fillings
1 batch each of Chicken & Eggplant filling or use 2 batches of
Chicken filling (see below)
chicken stock or enough to soak matzos
olive oil for brushing
3 whole eggs
1/2 cup basic tomato sauce
1/4 teaspoon freshly grated nutmeg
freshly ground pepper
1 lb. cooked shredded chicken/turkey
1/2 cup chopped Italian parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1 bunch scallions, thinly sliced, both white & green parts
2 eggs, beaten
kosher salt and freshly ground pepper to taste
1 large eggplant, (about 1- 1/2 lbs.)
1/2 cup olive oil
2-3 garlic cloves, minced
1 large onion, chopped
2 teaspoons tomato paste
1/4 to 1/2 tsp. ground allspice
pinch of crushed fennel seeds
salt & freshly ground pepper
Preheat the oven to 350 degrees F. Oil an 8 x 12
x 3- inch rectangular or 14 x 3- inch oval baking dish.
Place the matzos in a deep dish, pour over the stock and allow to
soften about 3 minutes. Layer 2 of the matzos in the bottom of the
baking dish, breaking the second if necessary to fully cover the
bottom of the dish.
Lightly brush the matzo with olive oil, and spread eggplant mixture
on top. Lay 2 more matzos over the filling and brush with oil.
Spread the chicken filling over and top with the remaining 2 layers
of chicken If using the chicken filling only, make 2 layers of
chicken. You may prepare the dish up to his point the day before you
intend to cook it, cover and refrigerate.
In a small bowl, beat together with a fork the eggs, tomato sauce
and nutmeg. Pour over the minna, covering it completely and bake
until firm 45-50 minutes. Allow to rest 10 minutes, cut into squares
Chicken Filling: In a medium bowl, combine the chicken, parsley,
dill, mint, scallions and eggs. Season to taste with the salt and
pepper and stir to blend. Reserve.
Eggplant Filling: Peel the eggplant and cut it into 1/2" cubes.
Place in a colander and toss with the salt. Place in a colander in
the sink and lay a sheet of foil or waxed paper on top. Weight the
eggplant with heavy cans, and allow it to drain, about 1 hour.
Remove the weights and foil and gently rinse the eggplant to remover
bitterness and salt. Dry well with paper towels.
In a large wide skillet, heat the olive oil over medium heat. Add
the garlic and saute until it begins to soften, about 2 minutes. Add
the onion and saute until soft and translucent, 7-8 minutes. Add the
eggplant and saute, stirring constantly until soft, about 15-20
minutes. Add the tomatoes, allspice and fennel seeds and cook,
stirring, until the tomatoes fall apart and the mixture thickens,
about 5 minutes. Season to taste with the salt & pepper. Remove from
the heat and cool to room temperature.
Winter/Spring 1999 Newsletter from Empire Kosher Foods