Eggplant, meat and tomato with spices or Julie's version of Tongue of the Judge

While buying ground beef at a winter farmer's market yesterday, I was asked how I use the meat. In addition to the usual meatballs and sloppy joe's, I mentioned the following which is a variation of the recipe “Tongue of the Judge” from Gill Partington's The Axis of Evil Cookbook.

This is a traditional Middle Eastern dish I was first introduced to by my girlfriend, Louise, who brought it to a tea which a group of our friends have once every three to four months. Since then, both our friend, Sally, and myself have made this recipe for tea each with our own variations. So, here's my version.

Eggplant, meat and tomato with spices

I've found this to be a great make in advance recipe as it can sit in the refrigerator for 1 – 3 days prior to heating and serving. Additionally, the eggplant portion can be made in advance, refrigerated for up to 1 week or kept frozen for up to 3 months. I make the eggplant portion from local eggplant when it's in season and freeze it so it's ready for use.  If you've ever made a lasagna, you'll find the steps familiar.

1 - 2 pounds eggplant, diced

4 – 8 tablespoons olive oil, plus additional if needed.

1 - 2 teaspoons onion powder, plus additional, if needed.

1 - 2 teaspoons garlic powder, plus additional, if needed.

1 – 2 medium onions, chopped

1 pound ground beef, lamb or turkey

2 tomatoes diced or 1 - 15 oz can diced tomatoes

1 teaspoon turmeric

1 – 6 oz can tomato paste

To make the eggplant, pre-heat the oven to 350 degrees farenheit. Put diced eggplant in either a large mixing bowl or gallon-size ziploc bag. Add olive oil, onion and garlic powder, adjusting amounts for taste and amount of eggplant. Mix if using bowl. Seal ziploc bag and shake until eggplant is covered. Place eggplant in either non-stick baking dish or baking dish sprayed with non-stick cooking spray. If you are not making this in advance, place eggplant in a covered casserole dish large enough to accommodate meat portion. Bake 30 minutes to 1 hour or until the largest pieces of eggplant are easily pierced with a fork. If making eggplant in advance, cool and then store in refrigerator in air tight container if using within a week. If freezing, put eggplant in a freezer safe container and freeze. This can remain frozen for up to 3 months.

If using previously cooked and frozen eggplant, thaw eggplant so it can be evenly spread in a covered casserole dish large enough to accommodate both the eggplant and meat portions. If making eggplant and meat portions simultaneously, wait until eggplant portion has cooked, been removed from oven and put on cooling rack prior to starting meat portion.

To make the meat portion, over medium to medium-high heat, saute the onions for 1 – 3 minutes, then add ground meat, continuing to stir and saute until meat is thoroughly cooked. Lower heat and add diced tomatoes and tumeric, stirring gently until thoroughly mixed. Add tomato paste, stirring gently again until thoroughly mixed. Layer meat portion evenly atop eggplant portion in covered casserole dish.

If making eggplant and meat portions simultaneously, serve, or cool completely prior to refrigerating. To heat prior to serving, pre-heat the oven to 350 degrees farenheit and place covered casserole with meat and eggplant portions in pre-heated oven. Cook 25 – 45 minutes or until fork inserted in center is hot to touch when removed.