Description
This is a simple easy recipe that is more of a casserole. It consists of layers of eggplants with ground meat and tomatoes. It is one of my favorite dishes, I love eggplants and can never get tired from all the different dishes made out of this vegetable.
Ingredients
Units
Scale
- 2 medium-size eggplants, peeled and round sliced
- 1 pound ground lamb or beef
- 1 white onion
- 1 bell pepper
- 3-4 tomatoes
- 1 tablespoon tomatoes paste
- 2 tablespoons olive oil for grilling
- 1 tablespoon sunflower oil (or vegetable) for cooking the meat.
- 1 teaspoon allspice
- pinch of cinnamon and nutmeg for cooking the meat
- 1 cup warm water
Instructions
- Grill eggplants on the broiler, just peel, and cut rounded, lay on a baking sheet, and sprinkle some salt and olive oil. Grill on both sides, this takes about 20 minutes. Once grilled set aside.
- In a pan warm oil and sauté onions until they’re softened, then add meat. Add salt and spices (a pinch of cinnamon, nutmeg, and allspice) and continue with occasional sautéing until the meat is fully cooked about 10-15 minutes.
- Bring a casserole and start layering, start the bottom with grilled eggplants, then top it with the cooked meat, then another layer of eggplants, then slices of bell pepper, then top it off with sliced tomatoes.
- Mix 1 tablespoon of tomato paste in a cup of warm water and some salt and allspice, stir well and pour over the tray, sprinkle some salt and allspice on top of the tomatoes. Cover with foil and bake on 350 degrees preheated oven for about 45 minutes to an hour.
Notes
Serve hot with a side of vermicelli rice or bread.