Eggplant-Stuffed Brisket Braised with Tomatoes, Saffron, and Honey

Preparation info
  • Yield:


    generous servings
    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

“Jews’ food,” they called eggplant in mid-nineteenth-century Florence, according to Italian food historian Pellegrino Artusi in The Art of Eating Well (1891).

They were right, of course. Introduced first into Italy by the Sephardim, who had fallen in love with the meaty vegetable in Arab Spain, eggplants later came to be prized as well by Jews throughout the Balkans, Romania, and in whatever parts of Russia they would grow.

Rich and substantial, satin-skinned eggplant