503 - SINAYA 2Serves 4 to 6

1 large eggplant
Kosher salt

Tahini Sauce:
3/4 cup tahini
1/3 cup fresh lemon juice
1 cup water
1 tablespoon olive oil
3 garlic cloves
1 tablespoon kosher salt

5 tablespoons extra virgin olive oil, divided
2 large tomatoes, thinly sliced
1 medium yellow onion, finely chopped
5 garlic cloves, finely chopped
1 tablespoon tomato paste
1 pound ground beef
1 pound ground lamb
2 teaspoons Baharat (recipe below)
2 teaspoons sweet Hungarian paprika
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh parsley
1 tablespoon toasted pine nuts
1 loaf crusty bread

Cut the eggplant into ¼ inch-thick slices and sprinkle with salt. Let it sit for 1 hour to allow the excess moisture to drip off.

Preheat the oven to 375°F.

Combine all the ingredients for the tahini sauce in a food processor and blend until smooth and creamy. Set aside until ready to use.

Place the eggplant slices in a large baking dish and drizzle with 2 tablespoons of the olive oil. Bake in the oven for 45 minutes. Remove from the oven and place the tomato slices on top of the eggplant. Set the baking dish aside but keep the oven on.

Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat and add the onion. Sauté until translucent, about 5 minutes. Add the garlic and tomato paste and cook for another 5 minutes. Add the ground beef and lamb and season with the baharat, paprika, cumin, 2 teaspoons salt, and the pepper. Cook for another 20 minutes.

Remove from the heat and stir in the parsley. Drain off the excess liquid and transfer the ground meat to the baking dish with the eggplant and tomato slices.

Spread a generous layer of tahini sauce on the top, about ¼ inch thick. Bake in the oven until golden brown, about 30 minutes.

Garnish with the pine nuts and serve with a side of crusty bread.

Makes about 1 1/3 cups

2 tablespoons ground black pepper
3 tablespoons allspice
3 tablespoons ground coriander
5 tablespoons ground cinnamon
1 tablespoon ground cloves
3 tablespoons ground cumin
1 teaspoon ground cardamom
4 teaspoons ground nutmeg
2 tablespoons sweet Hungarian paprika
1 tablespoon dried lemon zest (optional)
4 teaspoons dried ginger (optional)

Combine all the ingredients together until well mixed. Store in an airtight jar and keep away from direct sunlight.

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

6 Responses to Sinaya

  1. gilbertson says:

    The tahini sauce in your Sinaya recipe is way too thin but this is what your recipe says:
    Tahini Sauce:
    3/4 cup tahini
    1/3 cup fresh lemon juice
    1 cup water
    1 tablespoon olive oil
    3 garlic cloves
    1 tablespoon kosher salt

  2. Mary says:

    I made the Sinaya right after seeing the program so things were pretty fresh in my mind. What I can’t remember is if you rinsed the eggplant after it sat with the salt before baking it. Thanks.

  3. […] Contrary to expectations, I like this even better when lightly warmed (in microwave). Reminiscent of the Palestinian Sinaya. […]

  4. Jeannie Callahan says:

    My daughter-in-law and I made this right after seeing your show. Fell head over heels in love with it. Even my eggplant hating family members. We called it aubergine and suddenly it was wonderful. Now, I am the only one that the family thinks can make it and asks for it as their official birthday dinner.

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