Iman bayaldi

Yield: 4 Servings

Measure Ingredient
1 \N Eggplant
1 large Onion
3 \N Cloves garlic
4 \N Sprigs parsley
1 can (#2-1/2) tomatoes -or-
3 cups Peeled; chopped fresh tomatoes
½ teaspoon Sugar
\N \N Salt & pepper
1 pounds Ground beef
1 pack Plain yogurt or grated longhorn cheese

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, .

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