Beef Eggplant Matzo Pie

Beef Eggplant Matzo Pie

A beef and eggplant version of Mina de carne, Sephardi meat and matzo pie
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 8


  • 1 large onion, finely chopped
  • 3 Japanese eggplants, cut into 1/4 in half-moons
  • 1 1/4 lb lean ground beef
  • 3/4 cup chopped garlic chives
  • 8 oz shiitake mushrooms, sliced
  • 1 1/2 teaspoons five spice
  • freshly ground black pepper
  • salt
  • 5-6 sheets matzo
  • 1 egg beaten with 1/2 teaspoon water


  • Preheat the oven 400. in a large skillet, heat the oil.  Add the onion, garlic chives eggplant. Saute, and until the onion is translucent, 5-7 minutes. add the beef and sprinkle it with the spices, breaking up the beef until it is fully cooked
  • Grease an 8 or 9 inch springform cake pan and set it aside. Soak the matzo in warm water (I used a 8x8 inch baking dish)  until softened. Line the bottom and sides of the pan with the matzo pieces, covering the bottom and sides completely. Blot to remove any excess water with a cloth or paper towel.
  • Add the meat mixture and smooth the top. Cover the top with soaked matzo, pressing the edges to seat. Brush with egg. Bake until golden brown, 30 minutes.
  • Cool in pan for 10 minutes, then release the pan, slice and serve.
Keyword passover


I made this beef and eggplant version of Mina de carne, Sephardi meat and matzo pie a long time ago and only realized that it never posted. Maybe because it is not cute? Maybe because it is very tasty but it is a little fiddly to make? I think it is worth sharing though–it is very flavorful and the shiitake and Japanese eggplant combination is really good and deepens the flavor of the beef. I had been worried all the matzo might make it bland but with this filling it is anything but. It is deeply savory and fun to eat.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating