Lamb and eggplant casserole

Yield: 6 servings

Measure Ingredient
3 mediums Eggplants; Peeled And Sliced
Salt
1 pounds Ground Lamb
3 tablespoons Vegetable Oil; Plus
½ Cup; For Frying
1 teaspoon Cinnamon
2 cups Chopped Onion
1 teaspoon Turmeric
1 teaspoon Salt
4 larges Tomatoes; Sliced
2 tablespoons Tomato Paste; Dissolved In
½ cup Water
1 teaspoon Sugar

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 ½ 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@...> on Feb 13, 1999, converted by MM_Buster v2.0l.

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