Iraqi Eggplant-casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 large eggplants, sliced
• 2 large potatoes, sliced
• 1 large onion
• 400 g ground lamb or 400 g beef
• 2 large tomatoes
• 3 tablespoons tomato paste
• 3 garlic cloves
• 1 tablespoon parsley, finely chopped
• 1 tablespoon ground paprika
• salt
• pepper
• oil (for frying)
• 2 cups water

Recipe

• 1 fry eggplants, potatoes and onion rings in hot oil.
• 2 mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
• 3 fry the meat-balls in hot oil.
• 4 layer ingredients in a large baking dish in this order: eggplants, potatoes, onions, tomatoes, meatballs.
• 5 mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
• 6 pour the liquid over the vegetables and the meatballs.
• 7 bake in oven at 200°c, for about one hour.
• 8 cover if necessary.
• 9 serve with cooked rice or pita bread and some crumbled feta-cheese!