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To mark the 60th anniversary of Israel's independence, 92Y offered 60 special programs throughout 2007-08.

Israeli diplomats Ambassador Arye Mekel, the former consul general of Israel in New York, and Mrs. Ruth Mekel, the former director of public relations and media at the Israeli Ministry of Tourism, enjoy this Israeli delicacy with their granddaughters.

  • 2 medium-sized eggplants, unpeeled
  • 1 lb. ground lamb
  • 4 eggs, slightly beaten
  • 3 chopped onions
  • 2 tbsp. flour
  • 2 cups water or vegetable stock
  • 1⁄2 cup tomato paste mixed with 1⁄4 cup water
  • 4 cloves of garlic, crushed
  • 1 tbsp. corn starch
  • 2 tbsp. oil (preferably olive or sesame)
  • 1 tsp. salt

Cut eggplant into rings. Sprinkle with salt and let stand for one hour. Wash under water and dry. Sauté onions in one tbsp. of oil until soft and transparent. Add garlic and meat and fry until lightly browned. Remove from heat and add tomato paste mixture.

Sprinkle flour on eggplant slices and fry in one tbsp. of oil until brown. Layer fried eggplant slices in a casserole dish with meat mixture. Repeat layering until full. Bake for 40 minutes in a 350°F oven. Mix corn starch in stock, add eggs and pour on top of meat mixture. Return to oven and bake at 325°F until gravy begins to be absorbed. Serve hot.

Serves 4.