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Food Fare: Middle Eastern RecipesTepsi Baytinijan

Iraqi beef & eggplant casserole

Heat 1/2 cup corn oil in a nonstick skillet; fry eggplant slices until light golden. Drain on paper towels. Add potato slices to same skillet; fry until lightly browned. Set aside. In the same skillet, cook the onion slices and set aside. In a bowl, mix together ground beef, half of the crushed garlic and salt and black pepper to taste. Form small meatballs; cook in skillet with a bit more corn oil; set aside. In a bowl, mix two cups of water with tomato paste and the remaining crushed garlic; set aside. In a baking dish, arrange eggplant pieces in a layer so they slightly overlap. Arrange potato slices on top of eggplant; then add layer of onion and top with sliced tomatoes. Place meatballs in between tomato slices, spreading evenly. Pour tomato paste mixture on top. Bake in a preheated 350-degree F oven for forty-five minutes to one hour.

 

Suggestion: Serve with hot-cooked rice.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 


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