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Berinzila: Eggplant and Ham Casserole

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Berinzila is a traditional Jewish dish that is made with eggplant, ham, and tomatoes. It is a hearty and flavorful dish that is perfect for a cold winter night.

This recipe is for a classic berinzila. I have included some tips and tricks to help you make the best berinzila possible.

Ingredients:

  • 2 large eggplants

  • 1 pound ham, diced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 (28-ounce) can crushed tomatoes

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup chopped fresh parsley

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cut the eggplants into 1/2-inch thick slices.

  3. Sprinkle the eggplant slices with salt and let them sit for 30 minutes. This will help to draw out the bitterness.

  4. Rinse the eggplant slices and pat them dry.

  5. Heat some olive oil in a large skillet over medium heat.

  6. Add the eggplant slices and cook them for 2-3 minutes per side, or until golden brown.

  7. Remove the eggplant slices from the skillet and set them aside.

  8. In the same skillet, cook the ham, onion, and garlic until the ham is browned and the onion is soft.

  9. Add the crushed tomatoes, Parmesan cheese, parsley, salt, and pepper to the skillet.

  10. Bring the mixture to a simmer and cook for 10 minutes, or until the sauce has thickened.

  11. Layer half of the eggplant slices in a greased 9x13 inch baking dish.

  12. Pour the sauce over the eggplant slices.

  13. Top with the remaining eggplant slices.

  14. Bake for 30 minutes, or until the eggplant is tender and the sauce is bubbly.

  15. Let the berinzila cool for a few minutes before serving.

Tips and Tricks:

  • For a richer flavor, use whole milk ricotta cheese instead of Parmesan cheese.

  • To make the berinzila ahead of time, assemble the dish up to step 13. Cover the dish tightly with foil and refrigerate for up to 24 hours. When you are ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 30 minutes before baking.

  • The berinzila can be served hot or cold. It is also a great dish to make for a potluck or picnic.

Story:

I first had berinzila when I was visiting my grandparents in Israel. My grandmother made it for dinner one night, and I was immediately hooked. The combination of the eggplant, ham, and tomatoes was so flavorful and satisfying. I've been making berinzila ever since, and it's always a hit with my family and friends.

I hope you enjoy this recipe for berinzila. It's a delicious and hearty dish that is perfect for a cold winter night.

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