| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Greek |
Beef, Casseroles, Greek |
6 |
Servings |
INGREDIENTS
| 3 |
|
Eggplant (baby); 1/4 inch slices |
| 1 1/2 |
|
Ground beef, lamb, or turkey |
| 1 |
|
Large onions; chopped |
| 3 |
|
Garlic; minced |
|
|
SAUCE |
| 2 |
tb |
Olive oil |
| 1 |
|
Tomatoes; crushed |
| 1 |
|
Tomato paste |
| 1/3 |
c |
Black or green olives; chopped (Kalamata best) |
| 3 |
tb |
Fresh basil leaves; chopped |
| 1/2 |
c |
Fresh Italian parsley (packed); chopped |
| 1/2 |
ts |
Dried oregano |
| 1 1/2 |
ts |
Sugar |
|
|
TOPPING |
|
|
2-3 oz feta cheese; crumbled |
| 3 |
|
Fresh dill; chopped |
INSTRUCTIONS
To prepare the eggplant, salt both sides of each piece and place in a
colander in a single layer for about 1 hour to drain. Rinse, pat dry, and
set aside
Brown the meat in a medium size skillet over medium heat. Drain off the
fat and liquid and remove the meat to a bowl or plate. Using the same
skillet, cook the onion and garlic, stirring, over medium heat until
softened. To make the sauce, add the rest of the ingredients, except the
feta cheeseand dill, and simmer until hot and slightly thickened, 15-20
minutes.
Layer in the slow cooker in this order: sauce, eggplant, meat, sauce,
eggplant, meat, sauce. Sprinkle the feta cheese on top and the dill on top
of that. Cover, set on low, and cook for 7-9 hours, or set on high and
cook for 2-3 hours.
Contributor: Lora Brody Plugged In
Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr
12, 1998
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