Iman bayaldi
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant | |
| 1 | large | Onion |
| 3 | Cloves garlic | |
| 4 | Sprigs parsley | |
| 1 | can | (#2-1/2) tomatoes -or- |
| 3 | cups | Peeled; chopped fresh tomatoes |
| ½ | teaspoon | Sugar |
| Salt & pepper | ||
| 1 | pounds | Ground beef |
| 1 | pack | Plain yogurt or grated longhorn cheese |
Directions
Peel & slice eggplant & soak in salted water 30 minutes. Brown the beef, garlic & onion; salt & pepper to taste. Add sugar & parsley. Wash eggplant in clear water & put layer of eggplant in casserole dish, then a layer of beef mixture, and continue to alternate layers until all is used. Cover with the tomatoes. Bake at 350 for 1 hour or until eggplant is tender.
Serve hot with plain yogurt or grated Longhorn cheese.
MRS WILLIAM RYERSON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .