Sitti Ibtihaj’s Mnazzale (Imam)

Mnazzale (Imam)

A comforting eggplant and beef dish layered with rich tomato flavor, finished under the broiler, and served over rice. Also known as imam, this dish traces back to Turkey and is loved across the region in different forms.

Ingredients

• 2 medium eggplants

• Salt (for eggplant + meat seasoning)

• 1 pound ground beef

• 1 white onion, diced

• Black pepper, to taste

• Paprika, to taste

• 1 tablespoon olive oil

• 1 tablespoon tomato paste

• 4 small tomatoes, diced

• 1 tomato, sliced

• ½ cup vegetable oil (for frying)

• ¼–½ cup flour (for coating eggplant)

• Pine nuts, for garnish

• Parsley, for garnish

• Cooked rice, for serving

Instructions

1. Prepare the eggplant
   Peel the eggplant in stripes. Chop the eggplants and sprinkle generously with salt. Let sit for 20–30 minutes to draw out moisture, then pat dry.

2. Cook the filling
   Heat olive oil in a pan and sauté the beef with the diced onion. Season with salt, black pepper, and paprika. Once browned, add the tomato paste and diced tomatoes. Simmer until thick and well combined.

3. Fry the eggplant
   Pat the eggplant dry. Lightly coat the eggplant pieces in flour. Heat vegetable oil and fry until golden and tender. Transfer to a paper towel-lined plate.

4. Assemble the dish
   Arrange the fried eggplant in a baking dish. Spoon the beef mixture evenly over the top, then add sliced tomato.

5. Broil
   Broil for about 15 minutes, watching closely, until the top is slightly charred and bubbling.

6. Garnish and serve
   Top with pine nuts and chopped parsley. Serve warm over rice.