| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef; (or 3/4 pound beef |
|
|
; and 1/4 pound |
|
|
; ground lamb) |
| 1 1/2 |
md |
Onions; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1 1/2 |
tb |
Dill |
|
|
Freshly ground pepper; (to taste) |
| 1 |
|
Eggplant; (or 3 summer squash |
|
|
; or a combination of |
|
|
; both) |
| 2 |
c |
Low-fat yogurt |
INSTRUCTIONS
Brown meat. Combine with the onion, garlic, dill and pepper. Slice
eggplant or squash into long slices, about 1/8 inch thick. In a
casserole 8x8x2 inches, arrange one layer of vegetables. Pour yogurt
on top of this mixture. Bake in 350 degrees oven for 45-60 minutes,
until casserole starts to bubble. Serves 4.
Enjoy!
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