| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Dutch |
Casseroles, Lamb |
6 |
servings |
INGREDIENTS
| 3 |
md |
Eggplants; Peeled And Sliced |
|
|
Salt |
| 1 |
lb |
Ground Lamb |
| 3 |
tb |
Vegetable Oil; Plus |
| 1/2 |
|
Cup; For Frying |
| 1 |
ts |
Cinnamon |
| 2 |
c |
Chopped Onion |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 4 |
lg |
Tomatoes; Sliced |
| 2 |
tb |
Tomato Paste; Dissolved In |
| 1/2 |
c |
Water |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Sprinkle eggplant slices on both sides with salt. Let the eggplant slices
sit in a colander for 20 minutes to drain. (I usually weigh the slices,
topping them with a plate followed by a heavy can or book.) Squeeze out the
excess moisture, rinse and pat dry.
In a large Dutch oven, brown the meat ion the 3 tbsp of oil over
medium-high heat. Sprinkle with cinnamon. Add the onion and continue
cooking until soft. Add the turmeric and salt, reduce the heat to low and
cook, stirring occasionally for 15 minutes or until the meat is cooked
through.
Using the remaining 1/2 cup oil, brown the eggplant slices in a large
skillet. Remove with a slotted spoon and set aside to drain on paper
towels. Brown the tomato slices in the same pan and set aside.
Preheat oven to 350 degrees. Place a layer of half the fried eggplant in an
ovenproof casserole dish. Cover the eggplant with the meat. Put the
tomatoes on top of the meat, followed by the remaining eggplant slices.
In a small bowl, combine the tomato paste mixture and sugar. Pour this mix
over the casserole. Cover with foil and bake for 15-20 minutes or until
bubbling. Serve hot.
Recipe by: The Sephardic Table
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on
Feb 13, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“To ignore our Creator is the height of selfishness”