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!
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